Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 156 carbonara recipes we measured
from simply-delicious-food.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 6 cooks on simply-delicious-food.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.
| 500 g | 500 g (1lb) spaghetti (cooked, reserve 2 cups of cooking water) |
| 100 g | 100 g (3.5oz) pancetta / guanciale / bacon (cubed ) |
| 27 g | 2 tbsp olive oil |
| 50 g | 1 egg |
| 200 g | 4 egg yolks |
| 50 g | 1/2 cup grated Parmesan cheese |
| 56 g | 1/2 cup grated Pecorino Romano / Grana padano |
| salt and pepper (to taste ) |
Method: 7 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Back in 1968 my sister became friends with a foreign exchange student from Sicily and he came to our home for supper one night to make us one of his favorite snacks. Yes, a snack. It was spaghetti carbonara. My Dad had brought out all the stewed tomatoes and c” — a cook
“I also love Carbonara for its simplicity and the speed in which it is all achieved. On various occations I follow a Jamie Olover recipe which calls for the addition of frozen peas to the pasta a minute before the pasta is completely cooked. The peas add a deli” — a cook