Grammy's Kitchen · Carbonara · Orzo Carbonara-Style
One of 156 carbonara recipes we measured
from www.seriouseats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 4 cooks on www.seriouseats.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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounces bacon, chopped |
| 28 g | 2 tablespoons butter |
| 454 g | 1 pound orzo |
| 1200 g | 5 cups chicken stock (homemade or low-salt broth) |
| 119 g | 1/2 cup cream |
| 100 g | 1 cup grated Parmesan cheese |
| 2 g | 1 teaspoon fresh thyme, minced |
| 109 g | 3/4 cup frozen peas |
| salt and pepper |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“a little greasy. Was the orzo supposed to be pre-cooked? I used raw (hard) orzo and it took longer than the recipe indicated. If so, that was my problem. Probably wont make again, frankly.” — a cook
“I think this sounds really good. But as was mentioned above, true carbonara doesn't have (or need) cream. I'll make it with no butter and no cream and some white wine as M. Hazan does.” — a cook