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
Food studies Food Studies Centre, an interdisciplinary research centre focused on furthering the academic study of food. Queen Margaret University in Edinburgh, Scotland has launched a new master's degree in Gastronomy. This is a unique qualification and the first of its kind in Scotland, which allows students to engage with the broad range of issues connected with food, provenance, diet, health, and nutrition. The degree is not just about food, but also delves deeper to consider food culture within the contexts of anthropology, environment, sustainability, politics and communications. "Food & History" is a multilingual (French, English, German, Italian and Spanish) scientific journal