Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 63 carbonara recipes we measured
It ranks #1 of 63 for sauce body among the carbonara recipes we compared. 5 cooks on www.lecremedelacrumb.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 | |
|---|---|---|
| fat | 5% | 0% |
| protein add | 975% | 47% |
| egg | 76% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 397 g | 14 oz dried spaghetti |
| salt (to taste) | |
| 20 g | 1 1/2 tbsp oil |
| 170 g | 6 oz diced pancetta |
| 3600 g | 2 chicken breasts (cut into strips (optional)) |
| 99 g | 3.5 oz piece of parmesan cheese (plus extra for serving, see note. ) |
| 100 g | 2 eggs |
| 200 g | 4 egg yolks |
| cracked black pepper (to taste) |
Method: 5 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent! I made this recipe today for my family and they loved it! This was my first attempt at preparing a carbonara dish. I had some leftover bacon topped pork tenderloin in the fridge that I was hoping to "reinvent" into a different dish. I followed t” — a cook, 5.0★
“Good, but a bit rich. I tried it again, but without the extra yolks. Replaced these with a good dollop of half-fat creme fraiche and also added a couple of crushed garlic cloves. NOW it's seriously delicious 😋” — a cook, 4.0★