Grammy's Kitchen · Carbonara · Spaghetti With Carbonara Sauce
One of 156 carbonara recipes we measured
from www.seriouseats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 20 cooks on www.seriouseats.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.
| Kosher salt (see note) | |
| 450 g | 1 pound (450g) dried spaghetti (see note) |
| 85 g | 1/2 cup diced guanciale, pancetta, or bacon (about 3 ounces; 85g) (see note) |
| 40 g | 3 tablespoons (45ml) extra-virgin olive oil, divided |
| 100 g | 2 whole large eggs plus 6 yolks |
| 25 g | 1/4 cup grated Pecorino Romano (about 1 ounce; 25g), plus more for serving |
| 25 g | 1/4 cup grated Parmigiano-Reggiano (about 1 ounce; 25g), plus more for serving |
| 2 g | 1 teaspoon freshly ground black pepper (ground medium-coarse), plus more for serving |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The water bath finish at the end works well, but I saw an Italian chef on YouTube do something that in my experience worked out even better: do it at the beginning! Specifically, mix the eggs/cheese/pepper in the bowl per the recipe, then while waiting for the” — a cook
“Made it tonight, 150 gms pasta for the two of us. Delicious, and yes, foolproof! Not really much more 'work', only one more bowl to wash, and if you think about it, that bowl is already being used to whisk the eggs/cheese/black pepper. Having learned from Dani” — a cook, 5★