Grammy's Kitchen · Carbonara · Classic Carbonara with Pancetta
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 52 cooks on www.allrecipes.com rate it 4.4★.
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 (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 4 eggs, lightly beaten |
| 476 g | 2 cups heavy cream |
| 100 g | 1 cup freshly grated Parmesan cheese |
| 454 g | 1 (16 ounce) package penne pasta |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 onion, chopped |
| 227 g | 0.5 pound sliced pancetta, chopped |
| 1 g | 0.5 teaspoon ground nutmeg |
| 58 g | 0.5 cup pine nuts, toasted |
| 3 g | 0.5 teaspoon salt |
| 2 g | 1 teaspoon black pepper |
| 75 g | 0.75 cup chopped Italian flat leaf parsley |
| 50 g | 0.5 cup freshly grated Parmesan 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.
“As others have stated this isn't a classic Italian Carbonara so if that's what you're expecting then this isn't what you're looking for. This is more of an Alfredo sauce than a Carbonara so keep that in mind but regardless of what you want to call it the sauce” — a cook, 4★
“5 STARS REALLY DELICIOUS! Only used half a cup of the pine nuts - -next time may even use less. I did not put in salt until the very end after I tasted it all together - -didnt need that much as all. only had half a cup of Parm cheese so I shredded some whit” — a cook, 5★