Grammy's Kitchen · Carbonara · Pasta Carbonara
One of 63 carbonara recipes we measured
42 cooks on www.cookingclassy.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| protein add | 12% | 47% |
| egg | 44% | 39% |
| aromatics | 3% | 2% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 10 slices bacon (, cut into 1/2-inch pieces) | |
| 2011 g | 8 1/2 cups water (, divided) |
| 12 g | 4 cloves garlic (, minced) |
| 454 g | 1 lb spaghetti (or linguine) |
| 57 g | 1 1/4 cups finely grated parmesan cheese (, plus more for serving (2 oz)) |
| 150 g | 3 large eggs |
| 50 g | 1 large egg yolk |
| 6 g | 1 tsp each salt and pepper (, or to taste) |
| Chopped fresh parsley (, for garnish) |
Method: 8 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a really great version of Carbonara! The idea of frying the bacon with a little water was genius. Also very well detailed and perfect way to adjust with the texture of the eggs and pasta water. Great work Jaclyn!” — a cook, 5.0★
“Ha ha - you say tomato I say tomato - I totally disagree with your assessment. I’ve made many pasta carbonara versions and this is my favorite. Best wishes to you on your search for excellent cuisine! Alex K” — a cook, 5.0★