Grammy's Kitchen · Carbonara · Easy Pea & Spinach Carbonara
One of 156 carbonara recipes we measured
from www.eatingwell.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 30 cooks on www.eatingwell.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1.5 tablespoons extra-virgin olive oil |
| 54 g | 0.5 cup panko breadcrumbs, preferably whole-wheat |
| 3 g | 1 small clove garlic, minced |
| 50 g | 8 tablespoons grated Parmesan cheese, divided |
| 19 g | 3 tablespoons finely chopped fresh parsley |
| 150 g | 3 large egg yolks |
| 50 g | 1 large egg |
| 1 g | 0.5 teaspoon ground pepper |
| 2 g | 0.25 teaspoon salt |
| 255 g | 1 (9 ounce) package fresh tagliatelle or linguine |
| 240 g | 8 cups baby spinach |
| 145 g | 1 cup peas (fresh or frozen) |
Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“1. Acid is one of the important additions to meals in general (along with salt and fat). To cut the bitterness of the spinach, add a splash or two of lemon juice. 2. Bread crumbs are easy to make and far cheaper than purchasing online. Buy a loaf of whole whea” — a cook, 4★
“That looks like a solid weeknight dinner. I like the trick of using fresh pasta to speed it up. And the panko topping is a nice change from the usual bacon or pancetta. Finding fresh tagliatelle where I am can be a pain. When I can't, I just use dried linguine” — a cook, 4★