| 释义 |
carbonara, n.
Brit. |ˌkɑːbəˈnɑːrə|, U.S. |ˌkɑrbəˈnɑrə|
[Shortened either ‹spaghetti alla carbonara n., or ‹spaghetti carbonara n., or directly > n.) + -aro > suffix1); alternatively, carbonara may arise from the name of a restaurant. Compare:
1999A. Davidson Oxf. Compan. Food 740/3 Spaghetti alla carbonara... It has been suggested that this is a traditional dish of the carbonari, or charcoal burners, but that is implausible. A more credible explanation is that it was invented in 1944 as a result of the American occupation troops having their lavish rations of eggs and bacon prepared by local cooks. The name would then be from a Rome restaurant, the ‘Carbonara’, which makes a speciality of the dish. ]
In Italian cookery: a creamy sauce, usually served with pasta, typically made from eggs, bacon or ham, and cheese; (also) a dish made with such a sauce. Freq. attrib. or as postmodifier. Cf. spaghetti alla carbonara n., spaghetti carbonara n.
1962Times 10 Sept. 13/4 Pasta dei Patrizi. This is an elegant and aristocratic refinement of the carbonara. 1981Forbes (Nexis) 9 Nov. 27 One of the best carbonara pastas in New York and most friendly, efficient service. 1989G. Bugialli Fine Art of Ital. Cooking (ed. 2) ii. 61 A sauce such as carbonara really exists only in the context of its pasta dish. 2004New Woman May 132/1 What's your pulling dish? Pasta carbonara with a bottle of wine. |