Grammy's Kitchen · Carbonara · Bucatini Carbonara with Sausage
One of 156 carbonara recipes we measured
from www.plainchicken.com
3 cooks on www.plainchicken.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical | |
|---|---|---|
| protein add | 133% | 0% |
| egg | 44% | 0% |
| aromatics | 2% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12- oz dried bucatini pasta |
| 150 g | 3 large eggs |
| 113 g | 1 cup fresh grated Parmigiana-Rggiano cheese |
| 227 g | 1/2 lb bacon |
| 6 g | 2 garlic cloves, (minced) |
| 4 g | 1 1/2 tsp coarsely cracked black pepper |
| 113 g | 1/4 lb Italian sausage |
Method: 5 steps, published by www.plainchicken.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“When you put the hot pasta in with the eggs, they morph into this creamy sauce. You should temper the eggs with a bit of the pasta water so they don't turn into scrambled eggs when you put the hot pasta in. Whisk in about 1/2 a cup of the starchy pasta water, ” — a cook
“Spaghetti alla Carbonara – the ULTIMATE comfort food, I like the idea of adding Italian sausage and can't wait to try this!” — a cook