Grammy's Kitchen · Carbonara · Lemony Avgolemono-Inspired Spaghetti Carbona
One of 156 carbonara recipes we measured
from www.seriouseats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 1 cooks on www.seriouseats.com rate it 5.0★.
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.
| 453 g | 1 pound (453 g) spaghetti |
| 3 g | 1 teaspoon (3 g) Diamond Crystal kosher salt, plus more for the pasta water; for table salt, use half as much by volume or the same weight, |
| 150 g | 3 large eggs plus 2 large yolks |
| 85 g | 3 ounces (85 g) Kefalotyri cheese or Pecorino Romano, grated (1 1/4 cups), plus extra for serving (see notes) |
| 27 g | 2 tablespoons (30 ml) extra-virgin olive oil |
| 5 g | 1 teaspoon finely grated lemon zest plus 1/4 cup lemon juice from 2 lemons |
| 1 g | 1/2 teaspoon freshly ground black pepper, plus extra for serving |
| 12 g | 2 tablespoons minced fresh dill |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.