Grammy's Kitchen · Carbonara · Creamy Pasta Carbonara
One of 63 carbonara recipes we measured
from cafedelites.com
6 cooks on cafedelites.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 | 122% | 47% |
| egg | 36% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 slices pancetta (or use guanciale or bacon) | |
| 255 g | 9 oz linguini pasta |
| 200 g | 4 large egg yolks (2 per serving) |
| 113 g | 1 cup pecorino romano cheese (finely grated ) |
| 2 g | 1 tsp ground black pepper |
| 52 g | 1/2 cup pasta cooking water (divided) |
Method: 6 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Finally, a carbonara recipe that gets it right! I was so happy to see there was no cream in the ingredients. Your method of tempering the egg yolks with the hot pasta water before adding them to the pan is a total game-changer. It made the sauce so silky and c” — a cook, 5.0★
“Total crowd pleaser! I whipped this up the other day and the plates were cleared in minutes. My family is obsessed with this carbonara.” — a cook, 5.0★