Grammy's Kitchen · Carbonara · Spaghetti Carbonara
One of 63 carbonara recipes we measured
from www.budgetbytes.com
45 cooks on www.budgetbytes.com rate it 4.7★.
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.
| 85 g | 3 oz. bacon ($1.10) |
| 6 g | 2 cloves garlic ($0.10) |
| 340 g | 12 oz. spaghetti ($0.66) |
| 150 g | 3 large eggs ($0.99) |
| 75 g | 3/4 cup grated Parmesan (divided, $1.35) |
| 1 g | 1/2 tsp freshly cracked black pepper (or to taste, $0.10) |
| 3 g | 1/2 tsp salt (or to taste, $0.01) |
| handful fresh parsley ((optional) $0.17*) |
Method: 8 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Such an easy and satisfying pantry dinner. For 1lb pasta (which is what comes in the box and gives us left overs) I increased the bacon to 6 oz, the garlic to 4 cloves, the pasta water to 1/3-1/2 cup, and added a cup of frozen peas. For us this makes two hea” — a cook, 5.0★
“I think many restaurants just add bacon to their all purpose "Alfredo" sauce and call it carbonara. This recipe is the real deal. Make sure to add plenty of freshly ground black pepper--it's not my favorite spice so I often skimp, but this recipe needs it.” — a cook, 5.0★