carbonara
Americannoun
Etymology
Origin of carbonara
1960–65; < dialectal Italian ( alla ) carbonara literally, in the manner of the charcoal pit (compare Late Latin carbonaria brazier; see Carbonari); perhaps in reference to the use of leftover grilled meat in the sauce
Explanation
Carbonara is an Italian specialty that's made by stirring eggs, cheese, and cured pork into hot pasta, creating a rich, creamy dish. While some modern variations outside of Italy contain cream, traditional versions of carbonara never contain butter or cream. The dish's silky creaminess instead comes from the method of quickly combining eggs and cheese with freshly cooked, hot pasta. Carbonara originated in the Lazio region of Italy, probably in the early 20th century, and it's often categorized as a Roman dish. Experts have many theories about the etymology of carbonara, one of which claims it was the favorite food of Italian charcoal workers, or carbonai.
Vocabulary lists containing carbonara
World Cuisine - Introductory
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World Cuisine - Middle School and High School
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Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
What’s funny is that if you tell someone you’re honing the perfect sourdough or carbonara or cacio e pepe or dumpling fold, they’ll clutch their pearls in shared devotion.
From Salon ● Dec. 4, 2025
Kanzen will introduce two new frozen products this month, including spicy Dandan noodles and spaghetti carbonara.
From Los Angeles Times ● Oct. 28, 2025
Italians often get angry when foreigners tinker with their food recipes - pizza with pineapple, cappuccino after midday or carbonara with cream, for example.
From BBC ● Aug. 7, 2025
Typical dishes include tortellini in broth from the northern Emilia region, spaghetti alla carbonara from central regions around Rome, and pasta alla Norma in Sicily.
From Reuters ● Nov. 25, 2023
“Zooey’s making pasta carbonara, and I thought Nana could bake an apple pie.”
From "We Are the Ants" by Shaun David Hutchinson
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