Grammy's Kitchen · Carbonara · Bacon and Brussels Sprouts Spaghetti Carbona
One of 63 carbonara recipes we measured
from iowagirleats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 33% | 47% |
| egg | 44% | 39% |
| aromatics | 69% | 2% |
| vegetables and beans | 150% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 75 g | 3/4 cup freshly grated parmesan cheese (plus more for serving) |
| 100 g | 2 eggs |
| salt and coarsely ground black pepper | |
| 227 g | 8 oz gluten free spaghetti |
| 4 slices bacon (chopped) | |
| extra virgin olive oil | |
| 150 g | 1 large shallot or 1/2 small yellow onion (thinly sliced) |
| 340 g | 12 oz brussels sprouts (trimmed OR 8oz pre-shedded brussels sprouts) |
| 6 g | 2 cloves garlic (pressed or minced) |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.