Grammy's Kitchen · Carbonara · Spaghetti Alla Carbonara Tradizionali
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 32 cooks on www.allrecipes.com rate it 4.8★.
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.
| 397 g | 1 (14 ounce) package spaghetti |
| 142 g | 5 ounces guanciale (cured pork cheek), cut into small cubes |
| 150 g | 3 egg yolks |
| 50 g | 1 egg |
| 85 g | 0.75 cup grated Pecorino-Romano cheese |
| salt and freshly ground black pepper to taste |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Valentine's Day. What to make. The missus loves Carbonara, so this was a no brainer, but it had been 20+ years since I'd made it and not sure that was good enough. Allrecipes is my go-to site and I wanted a traditional recipe. No cream! But, as requested I use” — a cook, 5★
“This is as authentic as it gets. It is very close to how I make it. If you have to add cream you messed up. The wonderful thing about this is the silky textures you get from the egg, pecorino, and pasta water mixture. Don't forget to turn off your heat and jus” — a cook, 5★