Grammy's Kitchen · Carbonara · Chicken and Shrimp Carbonara
One of 63 carbonara recipes we measured
from amandascookin.com
It ranks #4 of 63 for sauce body among the carbonara recipes we compared. 5 cooks on amandascookin.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 | |
|---|---|---|
| fat | 12% | 0% |
| protein add | 281% | 47% |
| dairy | 157% | 0% |
| egg | 44% | 39% |
| aromatics | 57% | 2% |
| vegetables and beans | 48% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound rotini pasta (8 ounces) |
| 284 g | 10 ounces boneless skinless chicken breast (cut into bite sized chunks) |
| 284 g | 10 ounces medium raw shrimp (peeled, deveined, tails removed) |
| 100 g | 2 large eggs |
| 27 g | 2 Tablespoons olive oil |
| garlic salt (to taste) | |
| black pepper (to taste) | |
| 8 g | 1 Tablespoon minced garlic |
| 3 g | 1 teaspoon chicken base (or chicken bouillon) |
| 357 g | 1 1/2 cups heavy whipping cream |
| 25 g | 1/4 cup grated parmesan cheese |
| 120 g | 3/4 cup chopped onion |
| 42 g | 3 Tablespoons chopped cooked bacon (about 5 slices) |
| 109 g | 3/4 cup frozen peas |
Method: 8 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.