Grammy's Kitchen · Carbonara · Authentic Pasta Carbonara
One of 63 carbonara recipes we measured
48 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 137% | 47% |
| egg | 66% | 39% |
| aromatics | 0% | 2% |
| salt | 4% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound spaghetti |
| 18 g | 1 tablespoon salt |
| 454 g | 1 pound diced pancetta (or diced thick-cut bacon) |
| 200 g | 4 large egg yolks |
| 100 g | 2 large eggs |
| 170 g | 1 1/2 cups grated pecorino romano cheese (divided) |
| 1 g | 1/2 teaspoon black pepper |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made this Authentic Style Pasta Carbonara, and it's delicious plus so easy to make! I'm looking forward to making this for family and friends, as they're getting accustomed to me making the best dishes because of Rachel, The Stay At Home Chef! Thank you” — a cook, 5.0★
“I made this for the first time last week and it was simple to make and delicious. Followed the directions exactly. It was perfect. No need to add cream or garlic because then it becomes an Alfredo. This is as close to authentic as you can get. I Will be m” — a cook, 5.0★