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 New Zealanders the Dante Alighieri Society and is celebrated yearly in Auckland. The festival includes Italian food, drink, live music and entertainment. Italian New Zealanders Italian New Zealanders are New Zealanders of Italian descent or Italian-born people who reside in New Zealand. The 2013 Census counted 3,795 New Zealanders of Italian descent. Italian-New Zealander culture is prominent across Aotearoa New Zealand, with the culture influencing New Zealand's art, food and drink, and film industry- similar to that of Italian Australian culture. Italians live in all regions of New Zealand, with the two most common regions being the Auckland Region and the Wellington