The names "pasta alla carbonara" and "spaghetti alla carbonara" are unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 "La Cucina Romana" ('Roman cuisine'). The "carbonara" name is first attested in 1950, when it was described in the Italian newspaper "La Stampa" as a dish sought by the American officers after the Allied liberation of Rome in 1944. It was described as a "Roman dish" at a time when many Italians were eating eggs and bacon supplied by troops from the United States. In 1954, it was included in Elizabeth David's "Italian Food", an English-language cookbook published in Great Britain.