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
Type I Rifle by Japanese Imperial Naval Forces. It is chambered for the 6.5 x 50 mm cartridge. Approximately 80,000 Type I rifles were produced in 1938 and 1939, 40,000 manufactured by Beretta and an equal number by Italian government arsenals; the final shipment to Japan left Venice by submarine in 1941. On the collector market in the United States, the Type I rifle is uncommon but not particularly popular among collectors. Since the heritage of the Type I rifle is both Japanese and Italian, it tends to be shunned by collectors of Japanese focus. The Type I never had the Japanese Imperial