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. 52 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 156.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 24 g | 4 teaspoons fine salt, for the pasta water, plus more to taste |
| 100 g | 2 large eggs |
| 200 g | 4 large egg yolks |
| 57 g | 2 ounces freshly grated Parmesan cheese, about 3/4 cup |
| 1 g | 1/2 teaspoon freshly ground black pepper, or more to taste |
| 14 g | 1 tablespoon olive oil |
| 113 g | 4 ounces pancetta, diced, or guanciale, or thick bacon |
| 454 g | 1pound pasta, such as spaghetti, bucatini, or fettuccini |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is it, the real thing. Restaurants don't serve this because of the rawish egg; I've never had an issue at home and have been eating thisfor 30+ years.I also don't go to all the trouble with tempering the eggs, etc, and nearly always use one whole egg per ” — a cook
“I love seeing classic and traditional recipies, especially this one which my grandmother taught me before I reached the age of 10 and I make at least once a month. At the time, in the early seventies, it was difficult to find Guanciale or Pancetta. She used to” — a cook