Grammy's Kitchen · Carbonara · Easy Creamy Pasta Carbonara
One of 156 carbonara recipes we measured
from therecipecritic.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical | |
|---|---|---|
| protein add | 122% | 0% |
| egg | 36% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound spaghetti noodles |
| 454 g | 1 pound diced pancetta (or thick-cut bacon or guanciale if you can find it) |
| 50 g | 1 large egg |
| 150 g | 3 egg yolks |
| 226 g | 2 cups freshly grated Romano cheese |
| 2 g | 1 teaspoon freshly cracked black pepper |
| 105 g | 1 cup pasta water |
Method: 7 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I use to get Pasta Carbonara at a restaurant near me. It had mushroom and English peas in it. Loved the mushrooms, but hate peas so I would always push them to the side.” — a cook
“I added sliced black olives and sliced mushrooms. It was already a great casserole and this just tweeked it a little.” — a cook