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 | Rigatoni carbonara, yolks onlyForklet Kitchen · per kg Rigatoni | Carbonara with pancettaForklet Kitchen · per kg Spaghetti | Carbonara, RomanForklet Kitchen · per kg Spaghetti |
|---|---|---|---|
| Pasta | 1000 g | 1000 g | 1000 g |
| Guanciale | 400 g | · | 375 g |
| Egg Yolk | 340 g | · | 255 g |
| Egg | · | 450 g | · |
| Pecorino Romano | 150 g | · | 250 g |
| Parmigiano Reggiano | 150 g | 200 g | · |
| Pancetta | · | 300 g | · |
| Black Pepper | 10 g (far from the others) | 5 g (far from the others) | 7.5 g |
| reserved pasta water | · | · | unweighed |
| Total Time | 20 min | 16 min | 17 min |
| Salt, % of Raw Weight | 0.00 % | 0.00 % | 0.00 % |
| Fat per 100 g | 16.5 g | 7.6 g | 12.7 g |