/kahr'beuh nahr"euh/; It. /kahrdd'baw nah"rddah/, n., Italian Cookery.
a sauce or dressing for spaghetti, usually containing minced prosciutto or pancetta, egg yolks, and grated cheese.
[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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Universalium. 2010.