Grammy's Kitchen · Carbonara · Pasta Carbonara Cheesecake Factory
One of 156 carbonara recipes we measured
16 cooks on www.eatingonadime.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 | |
|---|---|---|
| fat | 13% | 0% |
| protein add | 33% | 0% |
| dairy | 150% | 0% |
| egg | 66% | 0% |
| aromatics | 2% | 0% |
| vegetables and beans | 64% | 0% |
| salt | 3% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 oz Spaghetti Noodles |
| 145 g | 1 cup Frozen Peas |
| 4 slices Bacon (cooked and chopped) | |
| 28 g | 2 Tbsp Butter (divided) |
| 6 g | 2 tsp Minced Garlic |
| 150 g | 3 Eggs (beaten (room temperature)) |
| 75 g | 3/4 cup Grated Parmesan Cheese |
| 15 g | 2 Tbsp Flour |
| 340 g | 1 can Evaporated Milk (12 oz) |
| 6 g | 1 tsp Salt |
| 1 g | 1/2 tsp Pepper |
| 12 g | 2 Tbsp Italian Parsley (chopped) |
Method: 9 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A new family favorite. My son, who is self proclaimed pasta connoisseur, asks for this on repeat. I’ve also added chicken a few times for more protein.” — a cook, 5★
“Kelsey – Wow! That’s great. Thank you for letting us know.” — a cook