Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 63 carbonara recipes we measured
501 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 22% | 47% |
| egg | 33% | 39% |
| aromatics | 1% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound spaghetti |
| 6 slices pancetta (or guanciale or bacon, chopped) | |
| 6 g | 2 cloves garlic (minced) |
| 150 g | 3 large eggs (room temperature) |
| 100 g | 1 cup shredded Parmesan cheese (or pecarino ramano) |
| black pepper (to taste) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was wonderful and I love all the money saving recipes on this site but I would suggest reversing steps 2 and 3 for this recipe. Since it does come together very quickly the pasta should already be cooked and ready to go after the garlic has cooked for one” — a cook, 5.0★
“After spending a week in Italy, my teenage sons begged me to make carbonara like we had in Rome. This recipe is it and one they request every time they're home from college. I don't tell them how easy it is to make so they continue to think I'm a hero when I m” — a cook, 5.0★