Grammy's Kitchen · Carbonara · Chicken Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 6 cooks on thestayathomechef.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.
| 454 g | 1 pound thick cut bacon slices (or diced pancetta) |
| 454 g | 2 boneless skinless chicken breast (about 1 pound) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 18 g | 1 tablespoon salt |
| 454 g | 1 pound spaghetti |
| 200 g | 4 large egg yolks |
| 100 g | 2 whole eggs |
| 170 g | 1 1/2 cups grated pecorino romano cheese (divided) |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 12 g | 2 tablespoons chopped fresh parsley (to garnish (optional)) |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Another winning recipe! I used thighs and regular bacon because it’s what I had. I thought it was a bit liquidy (maybe I didn’t strain off the water enough) and turned the heat on to help cook some off….not realizing I’d make scrambled egg sauce ;-) but in the” — a cook, 5★
“My family absolutely loved this dish. My son had spent 6 months abroad in Italy during college and he said it reminded him of his time in Italy. This recipe made our favorites list.” — a cook, 5★