Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 156 carbonara recipes we measured
from www.delish.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 4 cooks on www.delish.com rate it 4.0★.
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.
| 284 g | 10 oz. pancetta or guanciale, cut into 1/4" pieces |
| 11 g | 1 tbsp. kosher salt |
| 454 g | 1 lb. spaghetti |
| 250 g | 5 large egg yolks |
| 50 g | 1 large egg |
| 113 g | 4 oz. Pecorino Romano, finely grated (about 2 cups) |
| Freshly ground black pepper |
Method: 4 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>It is not a bad recipe. But the Romano cheese was a bit strong for my family. If I were to make it again, I would do it with Parmesan cheese. The meat was good, but for the expense, I would go with cheaper bacon. There is not a true Italian in me. </p>” — a cook, 4★
“<p>My husband and I have scrambled carbonaras in the past, so I was super nervous to give it another shot . . . but I was surprised at how easy this recipe made it! Loved how clear and approachable the directions were. </p>” — a cook, 5★