Grammy's Kitchen · Carbonara · Easy Spaghetti 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. 4 cooks on www.allrecipes.com rate it 4.5★.
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.
| 200 g | 4 eggs, lightly beaten |
| 57 g | 1/2 cup grated Pecorino Romano cheese (2 ounces), plus more for garnish |
| 170 g | 6 ounces pancetta, finely diced |
| 340 g | 12 ounces spaghetti |
| Cracked black pepper, for garnish |
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.
“Word of caution - pecorino is salty, as is pancetta - so I usually don't salt my pasta water when making carbonara. I stuck to the recipe, and the first thing my Italian husband said to me was "did you salt the pasta water?" It ended up being way too salty for” — a cook, 3★
“I enjoyed a Roman Spaghetti Carbonara in Rome whilst visiting relatives. Their recipe is almost exactly the same as in this article. They used an egg yoke per person (no egg whites) plus a whole egg for the egg mixture. The result was a silkier rich sauce.” — a cook, 5★