Grammy's Kitchen · Carbonara · Carbonara (real)
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 222 cooks on www.recipetineats.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 |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 175 g | 175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1)) |
| 100 g | 2 large eggs ((Note 2)) |
| 100 g | 2 egg yolks ((Note 2)) |
| 100 g | 100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)) |
| 1 g | 1/4 tsp black pepper |
| 400 g | 400g/14 oz spaghetti |
| 11 g | 1 tbsp cooking/kosher salt ((for cooking pasta)) |
| 52 g | 1/2 cup pasta cooking water |
| 3 g | 1 garlic clove (, finely minced (optional, Note 4)) |
| Parsley (, finely chopped) | |
| Parmigiano reggiano |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had never made carbonara before so I wasn’t even sure what to expect. The recipe was very easy to follow and if you have everything laid out it is very quick and easy to make. I was impressed with the “sauce” it wasn’t egg-y tasting or have any weird mouth f” — a cook, 5★
“Hi, Nagi! I used your recipe this evening – my first time making carbonara – and it came together SO QUICKLY! I didn’t even have time to make a veggie side. Super fast, and my husband said it was better than any carbonara he’s had at a restaurant, even our fav” — a cook