Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 156 carbonara recipes we measured
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 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 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 |
| 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.
“The technique here is the real star! The best explanation for carbonara I’ve found outside of Italy, all the little homestead tips and tricks that usually only grandmas know and teach! The possibilities of flavor combinations are endless. I didn’t have bacon a” — a cook
“I made this for dinner last night. I’m of Italian descent and this was very authentic. I had a container of leftover angel hair I needed to use up – probably 10 oz. uncooked (?) I used pancetta which I purchased chopped up in a 6oz. pkg. at Wegmans. I followed” — a cook, 5★