Pasta Carbonara
Roman pasta with guanciale, egg, Pecorino Romano and black pepper; no cream. 3 versions on Forklet, compared in grams per kg of base.
Per 1 kg pasta. Cells more than 25 % from the median are marked.
| g per kg | Carbonara, RomanForklet Kitchen · per kg Spaghetti | Rigatoni carbonara, yolks onlyForklet Kitchen · per kg Rigatoni |
|---|---|---|
| Pasta | 1000 g | 1000 g |
| Guanciale | 375 g | 400 g |
| Egg Yolk | 255 g | 340 g |
| Pecorino Romano | 250 g | 150 g |
| Parmigiano Reggiano | · | 150 g |
| Black Pepper | 7.5 g | 10 g |
| reserved pasta water | unweighed | · |
| Total Time | 17 min | 20 min |
| Salt, % of Raw Weight | 0.00 % | 0.00 % |
| Fat per 100 g | 12.7 g | 16.5 g |