Grammy's Kitchen · Carbonara · Four-Cheese Chicken 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. 41 cooks on www.allrecipes.com rate it 4.7★.
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.
| 454 g | 1 (16 ounce) package thick-cut bacon |
| 454 g | 1 (16 ounce) package penne pasta |
| 72 g | 0.33333334326744 cup olive oil |
| 57 g | 0.25 cup butter |
| 26 g | 3 tablespoons minced garlic |
| 7 g | 3 teaspoons ground black pepper, divided |
| 5400 g | 3 skinless, boneless chicken breasts, sliced |
| 476 g | 2 cups heavy whipping cream |
| 100 g | 1 cup grated Parmesan-Romano cheese blend |
| 113 g | 1 cup shredded Colby Jack cheese blend |
| 150 g | 3 eggs, beaten |
Method: 8 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a really good dish but needed a few small modifications to be a winner. Less pepper was the big one, maybe personal taste but that's a lot of pepper for any dish and thankful I cut it back. I also didn't put the full amount of garlic in because we wan” — a cook, 4★
“I've been doing this (carbonara) for decades. IMO, too bacon "forward" (1# bacon and chicken each). Same comment re black pepper. And adding oil to pasta water? Oil floats on water, pasta doesn't float. Adding it doesn't keep pasta from sticking. Stirring whil” — a cook, 3★