Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 63 carbonara recipes we measured
from www.skinnytaste.com
It ranks #63 of 63 for sauce body among the carbonara recipes we compared. 59 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 9% | 47% |
| egg | 71% | 39% |
| aromatics | 0% | 2% |
| vegetables and beans | 16% | 0% |
| salt | 1% | 0% |
| acid | 32% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 284 g | 10 ounces dried Delallo spaghetti (or gluten-free spaghetti) |
| 6 slices center cut bacon (cut into 1/2-inch dices) | |
| 180 g | 3/4 cup low-sodium chicken broth |
| 45 g | 1 1/2 cups baby arugula or frisée lettuce (chopped) |
| 19 g | 3 tbsp Italian parsley (chopped) |
| kosher salt and ground black pepper | |
| 25 g | 1/4 cup grated Parmigiano Reggiano cheese |
| 21 g | 3 tablespoons grated Pecorino Romano (preferably Locatelli) |
| 200 g | 4 extra large eggs |
| 946 g | 4 cups cold water |
| 90 g | 6 tbsp white vinegar |
| 2 g | 1/4 tsp kosher salt |
Method: 11 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love spaghetti carbonara. Over the last 30 or more years, I’ve tried to make it several times, but have NEVER been successful. I didn’t have the greens called for, but I sautéed onions and bell peppers with the bacon. My husband turned up his nose at it, he ” — a cook, 5.0★
“What a tasty dish to cook. Easy to follow recipe card. This is one on our menu planner regularly. I use more cheese than recommended and also sprinkle some chili flakes on top. I’ve also used Cayenne pepper. I don’t always get in right tonight a little to” — a cook, 5.0★