Carbonara by troops from the United States. It was included in Elizabeth David's "Italian Food", an English-language cookbook published in Great Britain in 1954. Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the
Italian ice ice is also known as water ice in the Philadelphia metropolitan area (i.e. the Delaware Valley and South Jersey). Like Italian ice, water ice is similarly derived from granita brought to Philadelphia by Italian immigrants. Water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice." Except when made from fruit or fruit juice, Italian ice is defined in US law as a food of minimal nutritional value. Italian ice Italian ice is a sweetened frozen dessert made with fruit (often from concentrates, juices or purées)