Grammy's Kitchen · Carbonara · Spaghetti 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. 2,049 cooks on www.allrecipes.com rate it 4.5★.
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 |
| 27 g | 2 tablespoons olive oil, divided, or as needed |
| 8 slices bacon, diced | |
| 150 g | 1 onion, chopped |
| 3 g | 1 clove garlic, minced |
| 59 g | 0.25 cup dry white wine |
| 200 g | 4 large eggs, beaten |
| 50 g | 0.5 cup grated Parmesan cheese |
| salt and black pepper to taste | |
| 12 g | 2 tablespoons chopped fresh parsley |
| 12 g | 2 tablespoons grated Parmesan cheese |
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 husband made this a few months back and it was just okay ( 2 star rating), BUT then I tried it again and merely followed the advice of one of the reviewers who stated, "An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara” — a cook, 5★
“It's a great recipe with some modifications. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spagh” — a cook, 4★