Grammy's Kitchen · Carbonara · Pasta Carbonara
One of 63 carbonara recipes we measured
from tastesbetterfromscratch.com
16 cooks on tastesbetterfromscratch.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 | 137% | 47% |
| egg | 66% | 39% |
| aromatics | 0% | 2% |
| salt | 4% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 lb rigatoni or spaghetti noodles (, I recommend Barilla or De Cecco brands.) |
| 56 g | 1/4 cup pancetta- (, or thick-sliced bacon, cut into 1-inch strips) |
| 50 g | 1 egg |
| 100 g | 2 egg yolks |
| 75 g | 2/3 cup Pecorino Romano (, or Parmigiano Reggiano) |
| coarse salt | |
| freshly ground black pepper |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is such an underrated meal in my opinion that a lot of people shy away from, and what people don't realize is how easy and CHEAP this is with few ingredients, and if you don't like pancetta you can always replace it with bacon.” — a cook, 5.0★