Grammy's Kitchen · Carbonara · Chicken Carbonara
One of 63 carbonara recipes we measured
from www.jocooks.com
83 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 | |
|---|---|---|
| protein add | 227% | 47% |
| egg | 59% | 39% |
| aromatics | 4% | 2% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounce spaghetti (dry) |
| 100 g | 2 large eggs |
| 100 g | 2 large egg yolks |
| 150 g | 1 1/2 cups Parmesan cheese (freshly grated) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 170 g | 6 ounce bacon (sliced - use guanciale or pancetta instead if you want more authentic carbonara) |
| 454 g | 1 pound chicken (cooked and shredded) |
| 12 g | 4 cloves garlic (minced) |
Method: 6 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! I made this tonight. The technique is great. I have made carbonara before and it broke. This one did not and made a creamy dish. However, I always use a lot of salt in my pasta water and the final product with the parm, bacon, added salt, and salty water t” — a cook, 4.0★
“Delicious & Easy! I used bacon because although I love pancetta I’m not into spending that much. Angel hair was my pasta of choice. Cooked perfectly Al dente. I like a lighter pasta with a heavy sauce like this. Excellent recipe! I’ll make this again” — a cook, 5.0★