Grammy's Kitchen · Carbonara · Carbonara (real)
One of 63 carbonara recipes we measured
222 cooks on www.recipetineats.com 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 | 22% | 47% |
| egg | 33% | 39% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 175 g | 175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1)) |
| 100 g | 2 large eggs ((Note 2)) |
| 100 g | 2 egg yolks ((Note 2)) |
| 100 g | 100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3)) |
| 1 g | 1/4 tsp black pepper |
| 400 g | 400g/14 oz spaghetti |
| 18 g | 1 tbsp cooking/kosher salt ((for cooking pasta)) |
| 52 g | 1/2 cup pasta cooking water |
| 3 g | 1 garlic clove (, finely minced (optional, Note 4)) |
| Parsley (, finely chopped) | |
| Parmigiano reggiano |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am allergic to cheese so I usually don’t make any cheese recipes and always bought ready made carbonara. Made this and my daughter says it’s better than the ready meals by 10000 times. It’s a shame I can’t taste it. Otherwise followed the recipe to the T, th” — a cook, 5.0★
“I rarely use any other site for recipes and this one did not disappoint! This was my first time making traditional carbonara and the end result was just as good as the ones I’ve had in Italian restaurants! The recipe was so easy to follow and our dinner was de” — a cook, 5.0★