Grammy's Kitchen · Carbonara · Winter Squash Carbonara
One of 156 carbonara recipes we measured
from www.seriouseats.com
It ranks #1 of 156 for brightness among the carbonara recipes we compared. 1 cooks on www.seriouseats.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 |
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Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 1/2 pounds (1.75kg) red-skinned and/or green-skinned kabocha squash, trimmed, seeded, and sliced 3/4 inch thick |
| 81 g | 6 tablespoons (90ml) extra-virgin olive oil, divided |
| Kosher salt and freshly ground black pepper | |
| 110 g | 4 ounces (110g) diced pancetta, guanciale, or bacon |
| 4 g | 4 sprigs fresh thyme (optional) |
| 10 g | 2 teaspoons (10ml) red wine vinegar |
| 6 g | 1 tablespoon (15ml) each minced fresh flat-leaf parsley and chives |
| Yolks from 2 large hard-boiled eggs, finely crumbled, whites reserved for another use (like snacking) | |
| Grated Pecorino Romano and/or Parmigiano-Reggiano, for garnish |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.