Grammy's Kitchen · Carbonara · Salmon Spaghetti Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 139 cooks on www.thespruceeats.com rate it 4.6★.
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 | 1 (1-pound) package spaghetti, fettuccine, or linguine pasta |
| 4 slices bacon | |
| 200 g | 4 large egg yolks |
| 178 g | 3/4 cup heavy cream (or evaporated milk) |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste | |
| 14 g | 1 tablespoon olive oil |
| 255 g | 1 to 2 cooked salmon fillets, broken into pieces |
| 290 g | 2 cups frozen baby peas, thawed and drained |
| 33 g | 1/3 cup grated Parmesan cheese |
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.
“Carbonara does not use cream! In the blurb titled "What's the difference between carbonara vs. Alfredo sauce?". It should say Cheese (Pecorino Romano or maybe Parmigiano Reggiano), eggs (sometimes whole sometimes just the yoke), guanciale or prosciutto, pepper” — a cook