Grammy's Kitchen · Carbonara · Spaghetti Carbonara I
One of 156 carbonara recipes we measured
from www.allrecipes.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 49 cooks on www.allrecipes.com rate it 3.9★.
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 pound spaghetti |
| 454 g | 1 pound bacon, chopped |
| 200 g | 4 eggs, well beaten |
| 100 g | 1 cup grated Parmesan cheese |
| 54 g | 0.25 cup olive oil |
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.
“I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it” — a cook, 1★
“I first saw this recipe in the AR Magazine. They added their own Kitchen note which I did and worked perfectly! "From our Kitchen: In Marian's original recipe, she scrambled the eggs before adding them to the pasta, but we found the heat of the pasta cooked th” — a cook, 5★