After long months of merciless military occupation by the German Nazi army, supported by the fascist regime, the Anglo-American troops entered Rome and finally liberated it. The open city rejoiced, with cars and people flooding the streets to celebrate. American soldiers (many of Italian descent) sat on their jeeps like movie stars, taking in the view of the crowd – from which exuberant, happy girls jumped out to kiss them and give them flowers. Then, that first evening and for the following days, with dollars and cigarettes in their pocket, GIs swarmed the streets of Rome – quiet once again except for the unpretentious taverns and restaurants, where clammy waiters invited them in, a white dishtowel thrown over their shoulder. The novelty of Roman cuisine satiated the liberators’ appetite, but did not change their taste. Someone, trying to find a way to keep his new customers’ business, after much thinking came up with the most obvious and logical idea: to season the most typical Italian pasta, spaghetti, with the two most classic ingredients in the American breakfast, bacon and eggs.