Grammy's Kitchen · Carbonara · Carbonara Mac And Cheese Soufflé
One of 63 carbonara recipes we measured
from www.jocooks.com
20 cooks on www.jocooks.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 0% |
| protein add | 127% | 47% |
| dairy | 143% | 0% |
| egg | 44% | 39% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounce pasta (such as mini pasta shells or elbow macaroni) |
| 113 g | 4 ounces pancetta (chopped) |
| 150 g | 3 eggs (divided) |
| 14 g | 1 tablespoon butter (unsalted) |
| 6 g | 2 cloves garlic (minced) |
| 15 g | 2 tablespoons all-purpose flour |
| 488 g | 2 cups milk (I used 3.25%) |
| salt and pepper to taste | |
| 1 g | 1/4 teaspoon nutmeg (ground) |
| 150 g | 1 1/2 cups Gruyere cheese (shredded) |
| 170 g | 1 1/2 cups white cheddar cheese (shredded) |
| 6 g | 1 tablespoon fresh parsley (chopped) |
Method: 11 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this exactly as the recipe was written. It was so delicious! The only thing I question is, was a 9 x13” pan the right size! I think a smaller pan could have been used, maybe like the used in the picture?” — a cook, 5.0★
“Thanks so much for this recipe! I made it on Wednesday night, and it turned out great. I replaced half the milk with beer, for a nice bitter yeasty flavour. It was divine!” — a cook, 5.0★