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    Pasta sales in Italy are also 10% up, it said.     The export boom is however fed by fake versions of Carbonara, such as the culinary crime of adding cream that originated in Belgium, or the smoky bacon version recently publicised in the New York Times, Coldiretti said.     As well as committing the offence of using bacon instead of guanciale (cured pig s cheek or pork tongue), as per the original recipe, the US version also employs Parmesan, the bogus clone of Parmigiano Reggiano, instead of the recommended Pecorino Romano, Coldiretti said.     This proliferation of sub-par imitations of classic Italian food products is helped by the lack of clear, government protected

New yorkUnited statesUnited kingdomParmigiano reggianoNew york timesInternational carbonara dayPecorino romanoபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்ஒன்றுபட்டது கிஂக்டம்பர்மிகியானோ ரெஜியானோபுதியது யார்க் முறைசர்வதேச கார்பனாரா நாள்பெக்கோரினோ ரோமானோபன்றி இறைச்சி