Grammy's Kitchen · Carbonara · Pasta alla Carbonara
One of 63 carbonara recipes we measured
It ranks #63 of 63 for noodle texture among the carbonara recipes we compared. 11 cooks on www.gimmesomeoven.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 18% | 47% |
| egg | 88% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces (340 grams) uncooked pasta (I used mezze rigatoni) |
| 100 g | 2 large eggs |
| 200 g | 4 large egg yolks |
| 60 g | 2 ounces (60 g) freshly-grated Pecorino Romano cheese (plus extra for garnish) |
| fine sea salt and freshly-cracked black pepper | |
| 225 g | 8 ounces (225 g) guanciale (diced into 1/2-inch cubes) |
Method: 7 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, Ali I cut the recipe in half since it was just the 2 of us. I made the dish tonite - step by step. No issues, BUT it was waaay too salty. Whew. I say it was the too-salty pasta water. Mom and sis said it was the thick bacon I had. I wondered if maybe” — a cook, 4.0★
“Once again Ali's recipe did not disappoint!! This was fantastic!! I can't have Alfredo because the cream bothers my stomach. I really enjoyed this carbonara sauce. It was rich feeling with the egg and hit some of those creamy bites from Alfredo without killi” — a cook, 5.0★