Grammy's Kitchen · Carbonara · Spaghetti Alla Carbonara
One of 63 carbonara recipes we measured
15 cooks on www.errenskitchen.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 | 5% | 0% |
| protein add | 50% | 47% |
| egg | 36% | 39% |
| aromatics | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 large eggs (room temperature) |
| 100 g | 2 large egg yolks (room temperature) |
| 85 g | 3/4 cup Pecorino Romano cheese (freshly grated) |
| 25 g | 1/4 cup Parmesan cheese (freshly grated) |
| 454 g | 1 lb spaghetti |
| 27 g | 2 tablespoons olive oil |
| 170 g | 6 oz guanciale ((pancetta or bacon) trimmed of skin and chopped) |
| 105 g | 1 cup pasta cooking water (reserved before draining) |
| salt (to taste) | |
| freshly ground black pepper |
Method: 8 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“hi, I love your recipes. you are using cup weighing instructions. I will only ever cook for 2 people. bit confused about the amounts. I think i need a butten ti press that changes it to 2people please. I love your recipes, I bet you are full of Italian genes.” — a cook, 5.0★
“This is so good & easy! The eggs & cheese combo takes it next level & gives the pasta a shine. Nice and quick for a family, I had no leftovers.” — a cook, 5.0★