Grammy's Kitchen · Carbonara · Giada's Zucchini 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. 4 cooks on www.eatingwell.com rate it 4.8★.
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.
| 100 g | 2 large eggs |
| 200 g | 4 large egg yolks |
| 50 g | 0.5 cup freshly grated Parmigiano Reggiano cheese, plus more to garnish (see Note) |
| 85 g | 0.75 cup freshly grated Pecorino Romano cheese (see Note) |
| 2 g | 1 teaspoon coarsely ground black pepper |
| 2 g | 0.5 teaspoon kosher salt, plus a pinch |
| 680 g | 3 large zucchinis (about 1 1/2 pounds) |
| 27 g | 2 tablespoons olive oil |
| 6 g | 2 cloves garlic, smashed and peeled |
| 25 g | 0.25 cup fresh basil leaves, torn |
| 454 g | 1 pound long pasta, such as spaghetti chitarra or bucatini |
Method: 6 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like it ok. My husband loved it. At first it was a bit confusing as I expected it to use zoodles (zucchini noodles) rather than chopped zucchini---which I actually did for ease anyway---but I also used some cassava noodles instead of traditional pasta in ord” — a cook, 4★
“It's delicious and slurping yummm. Minimal cooking time and perfect ingredients.The Parmesan cheese heightens the flavour and makes it my kids favourite. Thank you so much!!!” — a cook, 5★