Grammy's Kitchen · Carbonara · Creamy Spaghetti Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 151 cooks on www.thespruceeats.com rate it 3.4★.
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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Kosher salt, to taste | |
| 454 g | 1 pound spaghetti |
| 227 g | 1/2 pound pancetta or bacon (cut into 1/2-inch dice) |
| 200 g | 4 egg yolks |
| 60 g | 1/4 cup heavy cream |
| 85 g | 3/4 cup freshly grated Pecorino-Romano cheese (or Parmesan) |
| 4 g | 1 teaspoon extra-virgin olive oil |
| 12 g | 2 tablespoon Italian parsley (chopped) |
| Freshly ground black pepper, to taste |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“And it's generally made with pecorino, not parmigiano. If you know how to do it right, pecorino emulsifies with the eggs and pasta water to create a creamy sauce that's perfectly balanced. Cream breaks that delicate balance, making the dish seem cheap and almo” — a cook
“La carbonara doit rester la véritable carbonara : c'est la base d'une cuisine italienne ancestrale. Pas de crème ni de légumes. Cette recette est tout SAUF une carbonara” — a cook