Grammy's Kitchen · Carbonara · Instant Pot Risotto Carbonara
One of 63 carbonara recipes we measured
29 cooks on www.spendwithpennies.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 | 10% | 0% |
| protein add | 100% | 47% |
| egg | 72% | 39% |
| aromatics | 30% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 840 g | 3 1/2 cups chicken stock |
| 227 g | 8 ounces pancetta (diced) |
| 75 g | 1/2 small onion (minced) |
| 9 g | 3 cloves garlic (minced) |
| 278 g | 1 1/2 cups arborio rice (uncooked, *see note ) |
| 118 g | 1/2 cup white wine |
| 50 g | 1/2 cup shredded Parmesan cheese (plus more for garnish) |
| 28 g | 2 tablespoons salted butter |
| 200 g | 4 large egg yolks |
| salt (to taste ) | |
| chopped fresh parsley (for garnish ) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really tasty! I was worried that it was going to be too runny because it was still very liquidy when I opened the lid, but after adding everything and perfecting the seasoning with the salt and parsley, it was great. I used bacon instead of pancetta b” — a cook, 5.0★
“G’day from a cold and wet Perth, West Australia! Stumbled across your site and now a subscriber! This was an easy recipe to follow and very delicious…..darn keeper for sure being from a metric country like Canada will you consider a side by side conversion lat” — a cook, 5.0★