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 Wine & Food Institute 2015, pag. 15 http://iwfinews.com/about-us/the-institute/ www.iwfinews.com Italian Wine & Food Institute The Italian Wine & Food Institute is a non-profit organization founded in 1983. The headquarter is in New York City and its president is Lucio Caputo. The Institute's goal is the enhancement of the image and prestige of Italian wines, gastronomy and food products in the United States. Gala Italia is the most important initiative organized by the institute to promote the best Italian wine & food. Wine News, March 4, 2015 Wine News, February 25, 2015 America Oggi, February 17, 2015, pag. 15 America Oggi, February 20, 2015, pag.