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