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The Story of Pasta Carbonara Rome WWII

 

SPAGHETTI CARBONARA

"WHAT DID GI's HAVE to DO with IT" ???

FAVORITE ITALIAN COOKBOOKS

PASTA CARBONARA & AMERICAN "GI's" ???

Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. "No Cream" !!!  The sauce's silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them. 

Pasta Carbonara's origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a "breakfast spaghetti" request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish's exact inventor remains debated. 

The WWII Connection

American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.

• Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called "spaghetti breakfast".
• Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust). 
• Evolution to Modern Carbonara
• After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.

• While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange

SPAGHETTI CARBONARA

EGGS, GUANCIAL, PECORINO, SPAGHETTI

RECIPES

CARBONARA & ROMAN PASTA

RECIPES

In "ITALIAN FOOD & TRAVEL"

TRAVEL GUIDE - COOKBOOK

DANIEL BELLINO ZWICKE

AMAZON.com

PASTA CARBONARA - RECIPE

How to Make Authentic Carbonara

INGREDIENTS:

12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper

The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs. 

Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.

Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.

Cook Pasta: Boil spaghetti in salted water until just al dente. Reserve a cup of the starchy pasta water before draining.

Combine: Toss the hot pasta into the skillet with the pork and rendered fat.

Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce. 

SPAGHETTI CARBONARA

Video Recipe

In ITALIAN

SPAGHETTI CARBONARA

VIDEO RECIPE

by VINCENZO "In ENGLISH"

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Sinatra Pasta - Recipes

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

SPAGHETTI POMODORO 

This dish focuses on a "quick" sauce that tastes of fresh Tomatoes rather than a long-simmered "Gravy." 

RECIPE "FRANK'S TOMATO SAUCE"

• Ingredients:
• 1 lb Spaghetti

• 1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
• 1/4 cup Extra-Virgin Olive Oil
• 4–6 cloves Garlic, peeled and lightly smashed
• Handful of Fresh Basil Leaves, torn
• Kosher salt and black pepper to taste
• Optional: Pinch of red pepper flakes 
• Instructions:
• Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.

1. Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately. 
5. Fettuccine à la Sinatra
6. This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
7. Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

• 1 lb Fettuccine (fresh is best if available)
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 cup Heavy Whipping Cream
• 1 cup Parmesan Cheese, very finely grated
• Salt and freshly cracked black pepper
• Fresh parsley for garnish 
• Instructions:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
4. Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

How to Make Chopped Cheese Recipe

 

A CHOPPED CHEESE SANDWICH

NEW YORK

The CHOPPED CHEESE SANDWICH

Birthplace - Blue Sky Deli, East Harlem, New York

A Chopped Cheese" is a popular NEW YORK CITY Sandwich made in Bodegas in East Harlem, and now all over New York City. A chopped cheese sandwich features Ground Beef sautéed with Onions, and melted Cheese (usually Yellow American Cheese). These ingredients are cooked and chopped together on a Flattop Griddle (or in a pan if making at home). These ingredients are put into a Hero Roll, and topped with lettuce, Tomato, and condiments like Mayonnaise, and /or Ketchup. The sandwich is known for its tasty savory flavour, and substance to satisfy ones hunger. The sandwich has been described as a deconstructed Hamburger, and is a Staples of New York City food culture.

Key Components

• Meat: GROUND BEEF, seasoned with salt, pepper, garlic, or adobo seasoning. 
• CHEESE  Typically American cheese, melted into the meat mixture. 
• Vegetables: Sautéed ONIONS are standard; lettuce and tomatoes are common additions. 
• Condiments: Mayonnaise and ketchup are popular choices, often spread on the roll. 
• Bread: A long Hero Roll or hoagie roll. 
• 
  
• HOW to MAKE a CHOPPED CHEESE SANDWICH

Preparation :

1. Sauté chopped Onions on a griddle or skillet.
2. Add Ground Beef patties, seasoning them as they cook.
3. Chop the meat and onions together as they cook, mixing thoroughly.
4. Add CHEESE slices and let them melt into the meat mixture.
5. Spread condiments on the roll, add the meat/cheese mixture, and top with lettuce and tomato. 

ORIGIN

• The sandwich is widely believed to have originated in East Harlem, New York City, with many crediting Blue Sky Deli (also known as Hajji's) as the birthplace. 

The BADASS COOKBOOK

BLUE RIBBON MEATLOAF

PRIZE WINNING CHILI

THe BEST SANDWICHES

And SECRET RECIPES

The BADASS COOKBOOK

AMAZON.com

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