designating pasta that is mixed, just after boiling, with a sauce of sautéed bacon, Parmesan cheese, pepper, and beaten eggs, formed as the eggs are cooked slightly by the hot pasta: fettuccine carbonara
in full al′la carbonara
Origin of carbonaraItalian ; from alla carbonara, in the manner of a charcoal maker (dial. form)
Being or served with a sauce of eggs, minced bacon or ham, grated cheese, and seasonings: spaghetti carbonara.
Origin of carbonaraItalian (alla) carbonara, (from) a charcoal grill, from carbone, charcoal, from Latin carbō, carbōn-; see carbon.