Grammy's Kitchen · Carbonara · Spaghetti Carbonara with Peas
One of 156 carbonara recipes we measured
from www.eatingwell.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 6 cooks on www.eatingwell.com rate it 3.2★.
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.
| 227 g | 8 ounces whole-wheat spaghetti |
| 290 g | 2 cups frozen peas, thawed |
| 9 g | 3 cloves garlic, minced |
| 4 strips thick-cut bacon | |
| 100 g | 2 large eggs, at room temperature (see Tip) |
| 75 g | 0.75 cup finely shredded Parmesan cheese, divided |
| 2 g | 0.25 teaspoon salt |
| 1 g | 0.25 teaspoon freshly ground pepper |
Method: 3 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! This dish was delicious! My husband and I both love pasta alfredo, so this was a nice alternative! I did add some crushed red pepper to the sauce, though, in order to give the dish a bit more of a kick. Otherwise, I followed the recipe as written. ” — a cook, 4★
“Needed something quick and easy as it was getting late. Simple, quick and tasty. Added mushrooms when cooking the bacon. Added red chili flakes to egg mixture. Hubby gave it a thumbs up. A basic dish that fit the bill for a late supper.” — a cook, 4★