Grammy's Kitchen · Carbonara · Tortellini Carbonara
One of 63 carbonara recipes we measured
It ranks #1 of 63 for brightness among the carbonara recipes we compared. 6 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 0% | 47% |
| egg | 0% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounce package cheese & spinach tortellini |
| 227 g | 8 ounces thick cut bacon, chopped ((1/2 of a 16 ounce package)) |
| 298 g | 1 1/4 cup heavy cream (room temperature) |
| 150 g | 3 egg yolks (room temperature) |
| 75 g | 3/4 cup shredded parmesan cheese (room temperature) |
| 109 g | 3/4 cup frozen peas |
| extra parmesan cheese ((optional garnish)) |
Method: 8 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight with ham and not the bacon because that is what I had on hand. It turned out so nicely. My parents really enjoyed.” — a cook, 5.0★