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. 6 cooks on www.thepioneerwoman.com rate it 3.5★.
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, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 oz. pasta, any variety |
| 8 pieces thick cut bacon (diced small) | |
| 75 g | 1/2 whole medium onion, diced small |
| 6 g | 2 cloves garlic, minced |
| 150 g | 3 whole eggs |
| 75 g | 3/4 c. finely grated Parmesan |
| 119 g | 1/2 c. heavy cream |
| Salt and plenty of black pepper | |
| 72 g | 1/2 c. peas |
Method: 6 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>I love this carbonara. I made it with spaghetti or thin spaghetti for years and until I finally ordered some mafaldine (pasta shown in recipe images), which is even better. Functionally, it picks up the sauce wonderfully and makes for a more impressive pres” — a cook, 5★
“<p>This is NOT carbonara, Carbonara does not contain garlic or onions or CREAM!! It does NOT use bacon either, it uses guanciale or pancetta if you must. How dare you call it carbonara when it has no similarity whatsoever.. Why do Americans always destroy othe” — a cook, 1★