Grammy's Kitchen · Carbonara · Bacon and Brussels Sprouts Spaghetti Carbona
One of 156 carbonara recipes we measured
from iowagirleats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared.
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.
| 75 g | 3/4 cup freshly grated parmesan cheese (plus more for serving) |
| 100 g | 2 eggs |
| salt and coarsely ground black pepper | |
| 227 g | 8 oz gluten free spaghetti |
| 4 slices bacon (chopped) | |
| extra virgin olive oil | |
| 150 g | 1 large shallot or 1/2 small yellow onion (thinly sliced) |
| 340 g | 12 oz brussels sprouts (trimmed OR 8oz pre-shedded brussels sprouts) |
| 6 g | 2 cloves garlic (pressed or minced) |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night and it was a hit! Sadly, my grocery store was out of Brussels sprouts, so I had to make do with baby spinach–just added it once the onions/garlic were cooked, wilted it and then tossed the bacon, spaghetti, and delicious sauce in. I also” — a cook
“We are currently living in Italy (military assignment) and loving it! I really enjoyed reading about your experience and your fondness for the country. I go to a cooking class once a month, and last month we made spaghetti carbonara (along with many, many othe” — a cook