Grammy's Kitchen · Carbonara · Pasta Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 54 cooks on www.simplyrecipes.com rate it 4.7★.
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.
| 14 g | 1 tablespoon extra virgin olive oil or unsalted butter |
| 227 g | 1/2 pound pancetta or thick cut bacon, diced |
| 4 g | 1-2 garlic cloves, minced, about 1 teaspoon (optional) |
| 175 g | 3-4 whole eggs |
| 100 g | 1 cup grated parmesan or pecorino cheese |
| 454 g | 1 pound spaghetti (or bucatini or fettuccine) |
| Salt and black pepper to taste |
Method: 7 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this a few times since I found this recipe. Its very easy to make. I didn't have any bacon or pancetta but had some sweet Italian sausage, so used that and added some real bacon bits. Was very good! Next try I used fried bacon and added some Italia” — a cook
“Can I make a quick suggestion to make sure the eggs won't congeal once heated? Separate egg whites from yolks, and put the whites first in the bowl: add hot pasta, mix quickly and then add the beaten yolks/pecorino mix(or Parmigiano, or 50:50).Obviously the tw” — a cook