On reading the thread about bolognesa I was reminded of when we made this at school. The recipe said to cook the mincemeat (probably didn't include garlic in 1967, and anyway, my mother would have refused to buy it), and then add the spaghetti directly into the sauce to cook. Not cook it in a separate pan in boiling water!
I am sure this would make an Italian's toenails curl up.
Funnily enough, these days, I am seeing more and more recipes for "one-pot" pasta dishes, where the noodles are cooked in the sauce. But they never really work.
However, I am sure many traditional foods are modified when taken over by another cuisine. Sometimes even for the better. For example, a neighbour of mine, whose husband is English, had to figure out how to make mince pies. As the Germans don't often make shortcrust pastry, she used a sort of biscuit mixture, adding egg yolk and sugar. It turns out this is a brilliant idea.
But I will never forget reading on the back of a Cornflakes packet (bought in a fit of nostalgia when living in France in the early 70s) the following "serving suggestion":
For a truly British breakfast experience, sprinkle the cornflakes on a plate and place a fried egg on top.
And the horrified look of a compatriot who had read a German recipe for a "proper English breakfast" which involved chopped chives on the fried egg.
In fact, the weird ways foreigners try and replicate traditional British dishes is enough fodder for a thread in itself, but there are probably plenty of examples of this which go the other way.
As I say, some of the modifications might even be an improvement. But not fried eggs on a bed of Cornflakes
The Lockdown Gang still chatting