Grammy's Kitchen · Carbonara · Spaghetti alla Carbonara
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 109 cooks on www.allrecipes.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.
| 9 g | 2 teaspoons olive oil |
| 454 g | 1 pound guanciale (cured pork cheek), diced |
| 454 g | 1 (16 ounce) package spaghetti |
| 150 g | 3 large eggs |
| 71 g | 10 tablespoons grated Pecorino Romano cheese, divided |
| salt and ground black pepper to taste |
Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My entire family loves this classic carbonara recipe! I used 4 oz of pancetta from Trader Joe's instead of the guanciale. I didn't add olive oil; there was no need. I just started the pancetta off in a cold pan over medium heat while the spaghetti was cooking.” — a cook, 5★
“Very authentic! I learned how to make this from an Italian friend years ago while living in Rome. The only difference is I use bacon and add chopped garlic. Cook the bacon and discard about half the fat. Add the chopped garlic and sauté until fragrant, 2-3 min” — a cook, 5★