Grammy's Kitchen · Carbonara · Ravioli Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared.
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.
| 125 g | 4 slices thick cut bacon ((125 grams or an equal amount pancetta chopped)) |
| 6 g | 2 whole garlic cloves ((peeled and lightly smashed)) |
| 100 g | 2 large eggs |
| 12 g | 2 tablespoons grated Parmesan or Pecorino cheese |
| 14 g | 1 tablespoon reserved bacon fat |
| fresh cracked black pepper | |
| 450 g | 450 grams fresh cheese ravioli ((1 lb)) |
| reserved pasta water | |
| salt as needed |
Method: 6 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“A couple of questions – you show 4 eggs in your beginning pic, but only list two in the ingredient list? Also, you show brown sugar in the pic, but don’t mention it in the recipe? Help plz – this looks amazing, and we can’t wait to try it – thanks!” — a cook
“I found this recipe very bland. I will not make it again.” — a cook