Grammy's Kitchen · Carbonara · Weeknight Carbonara: No Bacon, Loaded with G
One of 63 carbonara recipes we measured
from alexandracooks.com
It ranks #62 of 63 for sauce body among the carbonara recipes we compared. 13 cooks on alexandracooks.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 | 8% | 0% |
| protein add | 7% | 47% |
| egg | 29% | 39% |
| aromatics | 44% | 2% |
| acid | 5% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Coarse salt and ground pepper | |
| 27 g | 2 tablespoon olive oil |
| 150 g | 1 onion, peeled and thinly sliced |
| pinch red pepper flakes | |
| 680 g | 1 to 2 pounds greens, soaked in water to allow dirt to settle |
| 340 g | 1/2 to 3/4 pound bucatini, linguini, or pappardelle |
| 100 g | 2 large eggs |
| 25 g | 1/4 cup grated Parmigiano Reggiano, plus more for serving |
| 15 g | 1 tablespoon fresh lemon juice plus more to taste |
Method: 4 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made a half portion of this for lunch, with additions of chopped tomato with the greens (it's August. Even chocolate cake might end up with chopped tomato in it.) I also had some basil at hand so that ended up in there, too. I'd call this a first-class wa” — a cook, 5.0★
“I've made this probably a dozen times over the past 2 years and its always delicious. I don't usually stray from the recipe, but this time I added some shitake mushrooms and it was fabulous. Great spring/summer pasta meal!” — a cook, 5.0★