Grammy's Kitchen · Carbonara · Carbonara Baked Potatoes
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 3 cooks on www.thepioneerwoman.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 |
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Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1247 g | 4 medium russet potatoes (10 to 12 ounces each) |
| Vegetable or olive oil, for the potatoes | |
| 4 slices thick-cut bacon, cut into 1/2-inch pieces | |
| 57 g | 4 tbsp. salted butter |
| 2 g | 1 tsp. coarsely ground black pepper, plus more to taste |
| 200 g | 4 large eggs |
| 1 g | 1/4 tsp. kosher salt |
| 25 g | 1/4 c. grated parmesan cheese, plus shaved parmesan for topping |
| 12 g | 2 tbsp. chopped fresh parsley |
Method: 4 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this idea and will definitely give it a try. I wonder about trying it with some fried tube sausage?” — a cook, 5★
“I love new ways to make backed potatoes, and this recipe is fantastically delicious!” — a cook, 5★