Grammy's Kitchen · Carbonara · Carbonara
One of 63 carbonara recipes we measured
1 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 0% |
| protein add | 49% | 47% |
| egg | 44% | 39% |
| aromatics | 46% | 2% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 400 g (14oz) dried spaghetti |
| 150 g | 3 large eggs |
| 50 g | 50 g (1/2 cup) finely grated (shredded) Pecorino Romano or Grana Padano ((or just use extra Parmesan)) |
| 25 g | 25 g (1/4 cup) finely grated Parmesan |
| 14 g | 1 tablespoon olive oil |
| 200 g | 200 g (7oz) pancetta cubes |
| 6 g | 2 garlic cloves (peeled and minced) |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 25 g | 25 g (1/4 cup) finely grated Parmesan |
| chopped fresh flat-leaf parsley | |
| ground black pepper |
Method: 8 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow! Delicious and so easy to make. I've always been nervous to try making carbonara but this was so easy to follow. Another one of your recipes added to our regulars. Everyone loved it x” — a cook, 5.0★