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carbonara

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car⋅bo⋅na⋅ra

  [kahr-buh-nahr-uh; It. kahr-baw-nah-rah]
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–noun, Italian Cookery.
a sauce or dressing for spaghetti, usually containing minced prosciutto or pancetta, egg yolks, and grated cheese.
Origin:
1960–65; < dial. It (alla) carbonara lit., in the manner of the charcoal pit (cf. LL carbonaria brazier; see Carbonari ); perh. in reference to the use of leftover grilled meat in the sauce
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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car·bo·na·ra   (kär'bə-när'ə)   
n.  A sauce for pasta containing eggs, minced bacon or ham, grated cheese, and seasonings.

[Italian (alla) carbonara, (from) a charcoal grill, from carbone, charcoal, from Latin carbō, carbōn-; see carbon.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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