Grammy's Kitchen · Carbonara · Chef John's Spaghetti alla Carbonara
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 276 cooks on www.allrecipes.com rate it 4.6★.
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.
| 113 g | 4 ounces guanciale, cut into 1/4-inch cubes |
| 14 g | 1 tablespoon olive oil |
| 2 g | 1 teaspoon ground black pepper, or to taste |
| 100 g | 2 eggs |
| 19 g | 3 tablespoons grated Parmigiano-Reggiano cheese |
| 21 g | 3 tablespoons grated Pecorino Romano cheese |
| 2 g | 1 teaspoon ground black pepper, or to taste |
| 170 g | 6 ounces spaghetti |
| 105 g | 1 cup reserved pasta water |
| 19 g | 3 tablespoons grated Parmigiano-Reggiano cheese |
| 21 g | 3 tablespoons grated Pecorino Romano cheese |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Spaghetti alla Carbonara is not difficult to make and requires just a few simple, but standard, required ingredients. It really does not vary much from one recipe to the next. This recipe is a fundamental, basic reference recipe. I find it a little easier to m” — a cook, 4★
“When I decided I was going to make this I bought enough cheese and pancetta to do it twice. my first attempt was without a food scale. I pretty evenly split the pancetta but had to guess on the spaghetti. I also eyeballed the pepper and when I finished realize” — a cook, 5★