Grammy's Kitchen · Carbonara · Weeknight Carbonara: No Bacon, Loaded with G
One of 156 carbonara recipes we measured
from alexandracooks.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 13 cooks on alexandracooks.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.
| Coarse salt and ground pepper | |
| 27 g | 2 tablespoon olive oil |
| 150 g | 1 onion, peeled and thinly sliced |
| pinch red pepper flakes | |
| 680 g | 1 to 2 pounds greens, soaked in water to allow dirt to settle |
| 340 g | 1/2 to 3/4 pound bucatini, linguini, or pappardelle |
| 100 g | 2 large eggs |
| 25 g | 1/4 cup grated Parmigiano Reggiano, plus more for serving |
| 15 g | 1 tablespoon fresh lemon juice plus more to taste |
Method: 4 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Ali, I ate pasta carbonara all the time when I pregnant the first time and I miss it and crave it so much now! I love carbonara! I may try this version…with a little bacon 🙂 I haven’t been successful making carbonara in the past – I always end up scrambling th” — a cook
“I made a half portion of this for lunch, with additions of chopped tomato with the greens (it's August. Even chocolate cake might end up with chopped tomato in it.) I also had some basil at hand so that ended up in there, too. I'd call this a first-class wa” — a cook, 5★