Grammy's Kitchen · Carbonara · Chicken Carbonara
One of 156 carbonara recipes we measured
It ranks #2 of 156 for sauce body among the carbonara recipes we compared. 8 cooks on www.thereciperebel.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 | |
|---|---|---|
| protein add | 967% | 0% |
| dairy | 32% | 0% |
| egg | 53% | 0% |
| aromatics | 22% | 0% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 375 g | 375 grams spaghetti ((about 3/4 pound)) |
| 3 strips thick cut bacon ((chopped)) | |
| 75 g | 1/2 onion ((finely chopped)) |
| 3600 g | 2 boneless, skinless chicken breasts ((300-400 grams) cut into 1" pieces) |
| 6 g | 2 teaspoons minced garlic ((about 3 cloves)) |
| 200 g | 4 large eggs |
| 119 g | 1/2 cup heavy whipping cream |
| 25 g | 1/4 cup shredded Parmesan cheese |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
Method: 8 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Kelly! It would not, but with carbonara, you are typically tasting the prominent flavors of the bacon, chicken, egg, and pasta. Hope this helps!” — a cook
“I have people in my house who do not like Parmesan cheese. Would it affect the sauce by leaving it out?” — a cook