Filipino-Style Carbonara
Filipino-Style Carbonara
Ingredients
For the Carbonara
- 1 pound spaghetti, or pasta of choice
- 1 pound bacon, thick-cut
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 8 ounces canned mushrooms, drained, or 1 cup fresh mushrooms, sliced
- 1 1/2 cups heavy cream
- 1 cup evaporated milk
- 1/2 teaspoon white pepper, or to taste
- 1 tablespoon chicken base, powdered or paste
- 1 cup Parmesan cheese, grated, or quick-melting cheese like mozzarella
- 2 tablespoons salt, for pasta water, plus more to taste
For Garnish
- 1/4 cup green onions, chopped
Instructions
- 1
Mince the garlic and chop the onion. Set aside.
⏱️ 5 min
- 2
Preheat a large skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is golden brown and crispy. This typically takes about 8-10 minutes.
⏱️ 10 min
- 3
Using a slotted spoon, remove the crispy bacon from the pan and transfer it to a plate lined with paper towels to drain. Once cooled, chop the bacon into small pieces. Set aside.
⏱️ 5 min
- 4
Carefully pour out about half of the bacon grease from the pan, leaving approximately 2-3 tablespoons. Return the pan to medium heat.
⏱️ 1 min
- 5
Add the minced garlic and chopped onion to the remaining bacon grease. Sauté for 2-3 minutes until fragrant and the onion is softened. Add the drained canned mushrooms (or sliced fresh mushrooms) and sauté for another minute, scraping the bottom of the pan to release any browned bits.
⏱️ 4 min
- 6
Pour in the heavy cream and evaporated milk. Season with white pepper and the chicken base. Stir until everything is well combined.
⏱️ 2 min
- 7
Grate the Parmesan cheese (or add your quick-melting cheese) directly into the sauce. Stir continuously until the cheese melts completely and the sauce is smooth. Bring the sauce to a gentle simmer and continue to cook, stirring occasionally, for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min
- 8
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 9
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water. Add the drained pasta directly into the simmering sauce. Add about half of the chopped crispy bacon to the pasta and sauce.
⏱️ 2 min
- 10
Mix everything together thoroughly until the pasta is well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt, pepper, or chicken base) as needed.
⏱️ 2 min
- 11
Remove the pan from the heat and let the carbonara sit for 5 minutes. This allows the flavors to meld and the sauce to further absorb into the pasta, making it even creamier.
⏱️ 5 min
- 12
Serve the Filipino-Style Carbonara hot in individual bowls. Garnish each serving with the remaining crispy bacon and chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino-Style Carbonara
Ingredients
For the Carbonara
- 1 pound spaghetti, or pasta of choice
- 1 pound bacon, thick-cut
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 8 ounces canned mushrooms, drained, or 1 cup fresh mushrooms, sliced
- 1 1/2 cups heavy cream
- 1 cup evaporated milk
- 1/2 teaspoon white pepper, or to taste
- 1 tablespoon chicken base, powdered or paste
- 1 cup Parmesan cheese, grated, or quick-melting cheese like mozzarella
- 2 tablespoons salt, for pasta water, plus more to taste
For Garnish
- 1/4 cup green onions, chopped
Instructions
- 1
Mince the garlic and chop the onion. Set aside.
⏱️ 5 min - 2
Preheat a large skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is golden brown and crispy. This typically takes about 8-10 minutes.
⏱️ 10 min - 3
Using a slotted spoon, remove the crispy bacon from the pan and transfer it to a plate lined with paper towels to drain. Once cooled, chop the bacon into small pieces. Set aside.
⏱️ 5 min - 4
Carefully pour out about half of the bacon grease from the pan, leaving approximately 2-3 tablespoons. Return the pan to medium heat.
⏱️ 1 min - 5
Add the minced garlic and chopped onion to the remaining bacon grease. Sauté for 2-3 minutes until fragrant and the onion is softened. Add the drained canned mushrooms (or sliced fresh mushrooms) and sauté for another minute, scraping the bottom of the pan to release any browned bits.
⏱️ 4 min - 6
Pour in the heavy cream and evaporated milk. Season with white pepper and the chicken base. Stir until everything is well combined.
⏱️ 2 min - 7
Grate the Parmesan cheese (or add your quick-melting cheese) directly into the sauce. Stir continuously until the cheese melts completely and the sauce is smooth. Bring the sauce to a gentle simmer and continue to cook, stirring occasionally, for 3-5 minutes, or until it slightly thickens.
⏱️ 5 min - 8
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 9
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water. Add the drained pasta directly into the simmering sauce. Add about half of the chopped crispy bacon to the pasta and sauce.
⏱️ 2 min - 10
Mix everything together thoroughly until the pasta is well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasonings (salt, pepper, or chicken base) as needed.
⏱️ 2 min - 11
Remove the pan from the heat and let the carbonara sit for 5 minutes. This allows the flavors to meld and the sauce to further absorb into the pasta, making it even creamier.
⏱️ 5 min - 12
Serve the Filipino-Style Carbonara hot in individual bowls. Garnish each serving with the remaining crispy bacon and chopped green onions.
⏱️ 1 min