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. 33 cooks on www.smalltownwoman.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 |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 oz linguine or spaghetti pasta |
| 100 g | 2 whole large eggs at room temperature |
| 150 g | 3 egg yolks at room temperature |
| 340 g | 12 ounces thick-cut bacon |
| 9 g | 3 cloves garlic, minced |
| 100 g | 1 cup grated Parmesan Cheese |
| 25 g | 1/4 cup chopped fresh Italian Parsley |
| kosher salt and freshly ground black pepper to taste |
Method: 7 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Beth’s in charge here but I’m a fairly experienced cook myself, including significant experience changing and adapting recipes for various reasons. However, I seriously doubt this or any Pasta Carbonara can be made without eggs as eggs are key to the finished ” — a cook
“I was absolutely drooling ing while reading this recipe. I did not know pasta carbonara was made with raw eggs. Quick question – can you please suggest an eggless version? Many of my family and friends are vegetarians and they should not be left out of this de” — a cook, 5★