International Adaptations
As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy. In Hong Kong, the local Chinese have adopted pasta, primarily spaghetti and macaroni, as an ingredient in the Hong Kong-style Western cuisine.
When pasta was introduced to several nations, every culture adopted different style of preparing it. In the past, ancient Romans cooked pastas by frying or boiling it. It was also sweetened with honey or tossed with garum. Ancient Romans also enjoyed baking it in rich pies, called timballi.
In Cha chaan teng (茶餐廳), macaroni is cooked in water and served in broth with ham or frankfurter sausages, peas, black mushrooms, and optionally eggs, reminiscent of noodle soup dishes. This is often a course for breakfast or light lunch fare. These affordable dining shops evolved from American food rations after World War II due to lack of supplies, and they continue to be popular for people with modest means.
Two common spaghetti dishes served in Japan are the Bolognese (ミートソース) and the Napolitan (ナポリタン). In India, macaroni has been adopted and cooked in an Indianized way. Boiled macaroni is sautéed along with cumin, turmeric, finely chopped green chillies, onions and cabbage. In Greece hilopittes is considered one of the finest types of dried egg pasta. It is cooked either in tomato sauce or with various kinds of casserole meat. It is usually served with Greek cheese of any type.
Pasta is also widespread in the Southern Cone, as well most of the rest of Brazil, mostly pervasive in the areas with mild to strong Italian roots, such as Central Argentina, and the eight southernmost Brazilian states (where noodles are called macarrão, and more general pasta is under the umbrella term massa, literally "dough", together with some Japanese noodles, such as bifum rice vermicelli and yakisoba, which also entered general taste). The local names for the pasta are many times varieties of the Italian names, such as ñoquis/nhoque for gnocchi, ravioles/ravióli for ravioli, or tallarines/talharim for tagliatelle, although some of the most popular pasta in Brazil, such as the parafuso ("screw", "bolt"), a specialty of the country's pasta salads, are also way different both in name and format from its closest Italian relatives, in this case the fusilli ("rifle").
In Sweden, spaghetti is traditionally served with köttfärssås (Bolognese sauce), which is minced meat in a thick tomato soup. In the Philippines, spaghetti is often served with a distinct, slightly sweet yet flavourful meat sauce, frequently containing diced hot dogs.
Fettuccine alfredo with cream, cheese and butter, and spaghetti with tomato sauce (with or without meat) are popular Italian-style dishes in the United States.
In Australia, boscaiola sauce, based on bacon and mushrooms, is one favorite among many.
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