Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 63 carbonara recipes we measured
from www.twopeasandtheirpod.com
51 cooks on www.twopeasandtheirpod.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 0% |
| protein add | 25% | 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 |
| 150 g | 3 large eggs, (at room temperature) |
| 113 g | 1 cup freshly-grated Pecorino Romano cheese ((can use Parmesan cheese)) |
| 14 g | 1 tablespoon olive oil |
| 6 slices thick-cut bacon, (cubed (can use pancetta)) | |
| 9 g | 3 cloves garlic, (minced) |
| Kosher salt and freshly ground black pepper, (to taste) | |
| Garnish: chopped fresh parsley and extra cheese |
Method: 7 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made this delicious recipe. I had this dish many years ago and loved it and the person who made it for me added frozen peas and bacon so I added them too especially since I already had the cooked bacon (about 1/2 lb) left from making your recipe. I us” — a cook, 5.0★
“I made this dish tonight. It is my comfort food go to. The technique of whisking the eggs well & incorporating the cheese into the eggs made all the difference. The pasta was velvety smooth & just delicious. I appreciate simple hints or techniques that” — a cook, 5.0★