Grammy's Kitchen · Carbonara · Asparagus Carbonara
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 11 cooks on www.allrecipes.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 (8 ounce) package spaghetti |
| 4 slices center-cut bacon, chopped into 1/2-inch slices | |
| 201 g | 1.5 cups thin asparagus, cut into 1 1/2-inch lengths |
| 3 g | 1 large clove garlic, minced |
| 50 g | 0.5 cup finely grated Parmesan cheese, divided |
| 150 g | 3 egg yolks, at room temperature |
| 122 g | 0.5 cup plain fat-free Greek yogurt |
| salt and freshly ground black pepper | |
| 30 g | 2 tablespoons fat free half-and-half |
| 25 g | 0.25 cup freshly chopped parsley |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This might be 4 stars but I didn't use bacon since we don't eat it. Also I did not have plain yogurt so I tried using sour cream which was ok when it was first done but after a while not as good. I will definitely have to use yogurt next time. I just used the ” — a cook, 3★
“This recipe had me at Greek yogurt. The only change I made was to use Sea Shell pasta since I didn't have spaghetti. I love the tang from the yogurt, which really goes well with the fresh parsley. I am definitely making this again!” — a cook, 5★