Grammy's Kitchen · Carbonara · Chicken Carbonara
One of 63 carbonara recipes we measured
from www.chelseasmessyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 0% |
| protein add | 143% | 47% |
| egg | 54% | 39% |
| aromatics | 0% | 2% |
| vegetables and beans | 32% | 0% |
| salt | 2% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 2 medium boneless, skinless chicken breasts (cut in half horizontally (1 pound)) |
| Salt and pepper | |
| 1 g | 1/4 teaspoon garlic powder |
| 14 g | 1 tablespoon olive oil |
| 28 g | 2 tablespoons unsalted butter |
| 227 g | 8 slices bacon (diced (8 ounces)) |
| 150 g | 3 large eggs |
| 150 g | 3 large egg yolks |
| 120 g | 120 grams (4.25 ounces) finely shredded Parmigiano Reggiano (about 1-1/4 firmly packed cups, see note 2) |
| 454 g | 1 pound spaghetti |
| 12 g | 2 teaspoons salt |
| 105 g | 1 cup reserved pasta water |
| 181 g | 1-1/4 cups frozen peas (optional) |
| 1 large lemon (for serving, optional) | |
| Fresh parsley (for serving, optional) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.