Definitions for carbonaraˌkɑr bəˈnɑr ə

This page provides all possible meanings and translations of the word carbonara

Random House Webster's College Dictionary

car•bo•na•raˌkɑr bəˈnɑr ə(adj.)

  1. served with a sauce of beaten eggs, grated cheese, and chopped bacon:

    spaghetti carbonara.

    Category: Cooking

Origin of carbonara:

1960–65; < dial. It (alla) carbonara lit., in the manner of the charcoal pit

Princeton's WordNet

  1. carbonara(noun)

    sauce for pasta; contains eggs and bacon or ham and grated cheese


  1. carbonara(Noun)

    Spaghetti carbonara


  1. Carbonara

    Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, or bucatini can also be used. The dish was created in the middle of the 20th century. The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible. Cream is not common in Italian recipes, but is often used elsewhere. Garlic is similarly found mostly outside Italy. Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.


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