Grammy's Kitchen · Carbonara · Southern Carbonara
One of 156 carbonara recipes we measured
2 cooks on spicysouthernkitchen.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 | |
|---|---|---|
| fat | 6% | 0% |
| protein add | 49% | 0% |
| egg | 44% | 0% |
| aromatics | 46% | 0% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces uncooked spaghetti |
| 20 g | 1 1/2 tablespoons olive oil, (divided) |
| 68 g | 1/2 cup thinly sliced country ham, (prosciutto can be used instead) |
| 150 g | 1 small Vidalia onion (or other sweet onion, diced) |
| 3 cups packed thinly sliced collard greens | |
| 6 g | 2 garlic cloves, (minced) |
| 150 g | 3 large eggs, (use pasteurized eggs if concerned about undercooked eggs, lightly beaten) |
| 100 g | 1 cup shredded Parmesan cheese |
| 3 g | 1/2 teaspoon salt |
| 2 g | 3/4 teaspoon black pepper |
| 1 g | 1/2 teaspoon red pepper flakes |
| Shredded Parmesan for serving |
Method: 7 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this Southern spin on the classic carbonara! Any way to add some greens into the mix is a great idea to me. Yum!” — a cook
“This carbonara looks amazing.. I have strangely never made carbonara before, definitely inspired to make your recipe!” — a cook