Pasta Carbonara and American Soldiers WW II ???

 

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 - Tomato Sauce Recipe

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

"SINATRA PASTA"

Frank Sinatra's connection to pasta sauce includes a commercial line of pasta sauce that he launched in the 1980s. It was his mother Dolly Sinatra's recipe. The line had limited success before closing down with a short run.

A recently published popular book titled SINTRA SAUCE by fellow Jeresyite Italian-American author Daniel Bellino Zwicke contains many Italian food recipes of dishes that Frank Sinatra ate, including recipes from his mother Dolly, father Martino, his aunts, and Frank Sinatra's own recipe for Salsa Pomodoro to make his Spaghetti with Tomato Sauce which he once demonstrated on television on the Dinah Shore Show.

SPAGHETTI POMODORO 

RECIPE "FRANK'S TOMATO SAUCE"

Frank's Salsa Pomodoro is a quickly made tomato sauce that retains fresh tomato flavour, as opposed to sauces that are cooked for longer periods of time. It is simply made with top quality ingredients of San Marzano Tomatoes, Italian Olive Oil, fresh garlic, salt, black pepper, and  Bay Leaves, and fresh Basil. The best quality ingredients and short cooking time is what gives Frank's Sauce its fresh wonderful taste.

SALSA POMODORO

• Ingredients:
• 1 pound imported Italian Spaghetti

• 1 (28 ounce) can Whole Peeled San Marzano Tomatoes, crushed by hand
• 8 tablespoons imported Italian Extra-Virgin Olive Oil
• 3 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 
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• 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. 

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

How to Make Chopped Cheese Sandwich - 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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Danny Bolognese

 

"DANNY BOLOGNESE"

aka Daniel Bellino Zwicke

DANNY BOLOGNESE

 Dnny Bolognese is a Professional  "Pen Nam" of Daniel Bellino-Zwicke, a Bestselling Italian-American cookbook author, Wine Professional, and former Chef. Based in New York's Greenwich Village, he is a recognized authority on Italian cuisine and wine with over 30 years of experience in the restaurant industry.

Culinary Career and Contributions

• Professional Pedigree: He has worked as a chef and wine director at renowned NYC restaurants, including Da Silvano, Del Posto, Barbetta, and John’s of 12th Street.
• Venetian Wine Bar: In 1997, he founded Bar Cichetti, which is credited as America’s first-ever Venetian wine bar (Bacaro).
• Signature Recipe: He is most famous for his "Secret" Ragu Bolognese recipe, which he was taught in 1987 by Chef Pasquale at Ciao Bella in New York. 
• 
  
• PUBLISHED WORKS
• Under both his legal name and the moniker "Danny Bolognese," he has authored several popular titles focusing on Italian-American food and culture: 

The Ragu Bolognese Cookbook: The Secret Recipe and More: A condensed guide featuring his most essential Italian recipes.

• Sunday Sauce: When Italian-Americans Cook: A long-running #1 best-seller on Amazon.com for Italian cookbooks that combines family recipes with cultural storytelling.
• Other Titles: The Feast of the 7 Fish – Italian Christmas, Segreto Italiano (Secret Italian Recipes), and the humorous The Big Lebowski Cookbook. 
• Daniel also maintains several culinary blogs, including Greenwich Village Italian and New York Italian, where he shares recipes, restaurant history, and stories about Italian icons like Frank Sinatra. 

Daniel Bellino Zwicke

aka "DANNY BOLOGNESE"

BOOKS by DANNY BOLOGNESE

AMAZON.com 

The RAGU BOLOGNESE COOKBOOK

DANNY BOLOGNESE

AMAZON.com

Lentils and Cotechino for Italian New Years

COTECHINO & LENTILS For ITALIAN NEW YEARS 

COTECHINO e LENTICCHIE 

LENTILS For GOOD LUCK

ITALIAN NEW YEAR TRADITION

COTECHINO LENTICCHIE

ITALIAN COOKBOOK author DANIEL BELLINO

Wrapping My COTECHINO

PINO'S PRIME MEATS

ITALIAN BUTCHER SHOP

PINO

SUNDAY SAUCE

LASAGNA - MEATBALLS - PASTA

And STORIES of ITALIAN-AMERICAN NEW YORK

by Daniel Bellino Z

AMAZON.com

COTECHINO LENTICCHIE "EXPLAINED"

PINA Makes COTECHINO

With LENTILS

Sinatra Eats Italian Cookbook

 

A Young Frank Sinatra  ....  Hoboken, New Jersey

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Frank Sinatra

"Come Fly with Me" !!!

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PATSY'S  "Franks Favorite Restaurant"

Frank's Favorite Restaurant in The World, was Patsy's on West 56th Street in New York, in The Theater District near Times Square .. Frank's Favorites were; Calms Posillipo, Spaghetti Pomodoro,  Veal Milanes (extra Thin & Crispy) and Spaghetti & Meatballs of which patsy's makes The Best in The City ..

PATSY'S is by far the restaurant most associated with SINATRA -- on its website, the restaurant notes that it "has been known for years as the restaurant Frank Sinatra made famous." You can still order up old-school Italian there, but you might not have the exact same experience as Sinatra, who was said to have entered through a special door to sit at a reserved table on the second floor. Sinatra became especially loyal to the restaurant after making a solo Thanksgiving reservation one year, not realizing the restaurant was slated to be closed that day. Patsy Scognamillo didn't want to turn Sinatra away, so he allowed the reservation. He also didn't want Sinatra to know the restaurant was opened just for him -- so he had the entire staff bring their families to fill the place up, something Sinatra didn't learn until years later, according to Patsy's lore. The restaurant still celebrates its connection to Sinatra: At right, in 2002, Joe Scognamillo served actor Bill Boggs, who had dressed up as Sinatra . (236 West 56th St.)

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FRANK & AVA GARDNER

The SINATRA COOKBOOK

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

AMAZON.com

 

FRANK & DEAN

 

FRANK'S FAVORITE ITALIAN BREAD

PARISI BAKERY MOTT STREET

LITTLE ITALY, NY NY

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FRANK'S FAVORITE PIZZA "PATYSY'S"

FRANKS FAVORITE PIZZA

PATSY'S in EAST HARLEM

No Relation to PATSY'S on 56th STREET

SINATRA at JILLY'S New York with Friends and Daughters NANCY and TINA

Frank loved going to his close Pal JILLY RIZZO'S New York Restaurant JILLY'S where Frank would eat Chinese Food, tell stories, and drink JACK DANIEL'S to the Wee Hours of the morning 

 

Despite having served as an icon for high living for generations, Frank Sinatra was not a fan of haute cuisine. A high school drop-out from Hoboken, New Jersey, the only child of a father who was a lightweight boxer turned fireman and a political activist mother who ran an illegal abortion business that provided services for free, Sinatra even after his fame was established preferred simpler fare and cozier surroundings than were found in the five-star restaurants of the world. In New York he favored only a few establishments, none of them popular celebrity hang-outs (except for the celebrities invited by Frank). There was P.J. Clarke’s at 915 Third Ave., where Sinatra carefully scheduled his nights around those of gossip columnist Dorothy Kilgallen, whose favorite topic was anything going wrong in Sinatra’s life, especially if it concerned the disillusion of his relationship with actress Ava Gardner. Then there was PATSY'S at 236 W. 56th St., where Frank ordered the breaded veal and spaghetti with red sauce on the side. As a story goes, Sinatra found himself on the skids one Thanksgiving, without company and without plans. So he made a reservation at Patsy’s, which wasn’t open that day. But owner Pasquale Scognamillo scrambled his staff and family so that when Frank rolled in at 3pm, the place was full. Rocky Lee Chu-Cho Bianco at 987 Second Ave was where Frank would go for pizza, and if he wanted something a little more upscale, he hit the 21 CLUB over at 21 W. 52nd St., where the jacket and tie dress code was a lot less of an issue in the 1950s than it is now.

But above and beyond them all was his affection for Jilly’s Saloon. Born Ermenigildo Rizzo on May 6th, 1917, Jilly’s career in food services started early, when he worked for his father delivering Italian ice to cafés. He opened his first restaurant, JILLY'S SALOON , on West 49th Street but eventually moved it to a new location on West 52nd. It was this second incarnation of Jilly’s that attracted Sinatra’s attention. On any given night, Sinatra could be found at his regular booth surrounded by regular friends who received the call earlier in the day — having grown up an only child, Sinatra swore he would never dine alone. Jilly’s kitchen specialized not in Italian fare but in Cantonese food. Sinatra spent so much time there that Jilly Rizzo became Sinatra’s closest friend, his right-hand man, and his bodyguard.

Learn How to Make SINATRA SUNDAY SAUCE and MEATBALLS

Frank Sinatra with Jilly Rizzo and JACKIE "O"

By 1962 he and Jilly Rizzo were so close that Sinatra was securing bit parts for the saloon owner in films like The Manchurian Candidate. That same year, Sinatra and fellow Rat Packer Sammy Davis Jr. recorded the duet “Me and My Shadow,” which twice mentions ending up at Jilly’s. In Sinatra’s 1968 detective movie Lady in Cement, he pays tribute to his friend by naming a seedy Miami strip club Jilly’s. Also in 1968, Sinatra once again paid musical tribute to his favorite hang-out when, in the song “Star,” he crooned “If they’ve got a drink with her name in Jilly’s bar, the chances are the lady’s a star.”

Apart from being Sinatra’s throne room, Jilly’s was most famous as the spot where mobsters decided to murder television comedian Johnny Carson.

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SUNDAY SAUCE

alla BELLINO alla PACINO

AMAZON.com

FRANK SAMMY & DEAN

And "JACK DANIEL"  TENNESSEE WHISKEY

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Recipe for SPAGHETTI & MEATBALLS alla SINATRA

Click Here ! 

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Jack Daniel's and Frank Sinatra

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FRANK SINATRA with Cigarette & JACK DANIELS

SINATRA and Friends at JILLY'S , New York

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