Grammy's Kitchen · Carbonara · Creamy Pasta Carbonara
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 171 cooks on www.allrecipes.com rate it 4.2★.
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.
| 227 g | 0.5 pound bacon, cut into small pieces |
| 200 g | 4 eggs, room temperature |
| 60 g | 0.25 cup heavy cream at room temperature |
| 100 g | 1 cup grated Parmesan cheese |
| 454 g | 16 ounces dry fettuccine pasta |
| 57 g | 0.25 cup butter, softened |
| 25 g | 0.25 cup chopped parsley |
| ground black pepper to taste |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“LOVED IT!! I will make this over and over. Not lo-cal but oh well. I used a combo of recipes and this was the closest to what I did. I used more then a half a pound of bacon and I did like the texture it gave by cutting up the bacon first instead of just crumb” — a cook, 5★
“If you're finding that your sauce comes out lumpy or doesn't come together, before you post a negative review, make sure you're using the right cheese; don't use the powdered stuff obviously, but also make sure that your cheese is VERY finely grated (not shred” — a cook, 4★