/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; 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 ]