Grammy's Kitchen · Carbonara · The Perfect Spaghetti Carbonara
One of 63 carbonara recipes we measured
from thewoksoflife.com
3 cooks on thewoksoflife.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 | 6% | 0% |
| protein add | 66% | 47% |
| egg | 44% | 39% |
| aromatics | 33% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Salt | |
| 27 g | 2 tablespoons extra virgin olive oil |
| 225 g | 8 oz. bacon ((225g, guanciale, or pancetta, chopped)) |
| 150 g | 1 medium onion ((finely chopped)) |
| 450 g | 1 pound dried spaghetti ((450g)) |
| 200 g | 4 large eggs |
| 81 g | 1/3 cup half and half ((80ml)) |
| 70 g | 2/3 cup freshly grated Pecorino Romano or Parmesan cheese ((70g)) |
| freshly cracked black pepper | |
| 0 g | 1/8 teaspoon nutmeg ((optional)) |
Method: 3 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! We've made this recipe a bunch of times now and really love it. One thing though.. it never turns out the way it looks on your picture? It turns out much more creamy and we follow your recipe exactly. We always refer back to the recipe and think, are we do” — a cook, 5.0★
“This is my go to carbonara recipe. Sometimes I pare it down & leave out the onions & bacon/etc. if I'm adding smoked salmon or using a filled pasta. However I use it, it's always perfect. Thanks you guys!” — a cook, 5.0★