Grammy's Kitchen · Carbonara · Chicken Carbonara
One of 63 carbonara recipes we measured
5 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 | 10% | 0% |
| protein add | 94% | 47% |
| egg | 38% | 39% |
| aromatics | 2% | 2% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tbsp olive oil |
| 175 g | 1 large chicken breast (approx 6oz/175g) |
| 2 g | 1/4 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 400 g | 400 g (14 oz) dried spaghetti |
| 150 g | 3 large eggs |
| 50 g | 50 g (1/2 cup) Pecorino Romano cheese (or swap for Parmesan or Grana Padano – finely grated) |
| 50 g | 50 g (1/2 cup) Parmesan cheese (finely grated) |
| 28 g | 2 tbsp unsalted butter |
| 100 g | 100 g (3.5 oz) pancetta (chopped into small pieces) |
| 6 g | 2 cloves garlic (minced) |
Method: 13 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Lovely recipe. First time I made it I used too much pecorino, so it was too salty for me. Since then I have reduced to pecorino to Parmesan and it a real hit in our home.” — a cook, 5.0★
“Made this last night for dinner, hubbies request after seeing it from your e-mail. Delicious, great tip about how to prevent the egg from scrambling, worked a treat😋” — a cook, 5.0★