Grammy's Kitchen · Carbonara · Pasta Carbonara
One of 63 carbonara recipes we measured
30 cooks on www.dinneratthezoo.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 | 22% | 47% |
| egg | 33% | 39% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound spaghetti (or other long pasta such as linguine or fettuccine) |
| 340 g | 3/4 pound bacon (cut into 1/4 inch pieces) |
| 3 g | 1 teaspoon minced garlic |
| 100 g | 2 whole eggs |
| 200 g | 4 egg yolks |
| 100 g | 1 cup parmesan cheese (plus more for garnish) |
| salt and pepper to taste | |
| 12 g | 2 tablespoons chopped parsley |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight for my fiancé and it was excellent. I went with a jowl bacon to try to get the guanciale feel, it turned out a bit chewy but not bad at all. I also added the optional cream, subbed the parsley for basil and went heavier on the parm and past” — a cook, 5.0★
“Very tasty and easy pasta carbonara recipe. I didn’t change any of the ingredients and will make it again! I’ve made quite a few of your other recipes and enjoyed all of them! Definitely one of my favorite go to recipe sites. Thanks so much for the l” — a cook, 5.0★