Filipino-style Pasta Carbonara loaded with crisp bacon, sauteed mushrooms, and flavorful cream sauce is a tasty pasta dish the whole family is sure to love. It’s so easy to make and perfect for family dinners or special occasions.
I have crispy binagoongan scheduled next on our holiday menu line-up, but since pasta dishes are trendy during Christmas, I decided to post this Filipino-style Pasta Carbonara first.
You’ll be glad I did! It’s rich, creamy, and loaded with crisp bacon and delicious mushrooms for the perfect Noche Buena dish.
Like our Filipino-style spaghetti and macaroni salad, pasta carbonara is one dish we’ve adapted from the west to suit our Pinoy tastes.
It’s traditionally made with pancetta, eggs, and Parmesan cheese, along with copious amounts of garlic and fresh parsley. However, although cured meat, such as bacon or ham, is still a core ingredient, this dish has evolved in our local food scene to include cream sauce and mushrooms.
This Filipino spaghetti carbonara is easy to make for everyday family dinners yet fancy enough for holiday gatherings. You’ll be out of the kitchen to enjoy the company of your guests in no time!
It has a simple list of ingredients and is ready in an hour or less. And the recipe can be easily doubled or tripled to feed a large crowd!
Cooking tips
- Cook the pasta a few minutes less than the package calls for as it will be tossed in the sauce for a few minutes and will continue to cook.
- Bacon, bacon, bacon! Bacon adds much of the flavor in this pasta dish, so please don’t skimp! I usually use about two pounds and love the crisp, smoky bits at every bite!
- Pasta tends to absorb a lot of moisture, so go a little heavy on the cream sauce to compensate for the drying out. The sauce will also thicken as it sits so make sure your sauce is a bit thinner in consistency than you’d like.
- Once you add the heavy cream, cook in a gentle simmer and do not allow to come to a boil to prevent from curdling.
- Please do not skip the nutmeg! It’s not a traditional ingredient in Filipino-style pasta carbonara but it does round up the flavors of the cream sauce beautifully.
- The recipe uses spaghetti noodles, but linguine or penne are also great options.
Serving suggestions
- You can toss the sauce and pasta together in the pan according to the recipe if you’re serving it right away. For a later time, I suggest storing the sauce and noodles separately and toss them together when ready to serve.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 pound uncooked spaghetti
- 2 pounds bacon, chopped
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 pound fresh button mushrooms. sliced thinly
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- 14 ounces all-purpose cream
- 2 tablespoons Parmesan cheese and more for serving
- 1 teaspoon freshly grated nutmeg
- salt and pepper to taste
- 1/4 cup fresh parsley, stemmed and chopped
Instructions
- In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add spaghetti and cook 1 minute shy of package directions. Remove from heat and drain well. Keep warm.
- In a wide pan over medium heat, add bacon. Cook, stirring occasionally, until it browns and crisps. With a slotted spoon, remove from heat and drain on paper towels.
- Discard the rendered fat except for about 1 tablespoon. Add onions and garlic and cook until softened.
- Add mushrooms and cook until softened. With a slotted spoon, remove the mushroom mixture from the pan and keep warm.
- Add butter to pan and heat until melted. Add flour and cook, stirring regularly, for about 1 to 2 minutes or until smooth and lightly browned.
- Slowly add chicken broth, whisking regularly to prevent lumps.
- Add cream. Lower heat and bring to a simmer. Continue to cook, whisking occasionally, until slightly thickened.
- Add Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Add pasta, bacon, and mushroom mixture. Toss to combine until pasta is coated with sauce and heated through.
- To serve, garnish with fresh parsley and additional Parmesan cheese. Serve hot.
Notes
- Cook the pasta a few minutes less than the package calls for as it will be tossed in the sauce for a few minutes and will continue to cook.
- Once you add the heavy cream, cook in a gentle simmer and do not allow to come to a boil to prevent from curdling.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Owie says
Loved how this recipe turned out. Thank you! 😊
frederick C.dela Cruz says
nice welldone👍👏
Madden says
Super sarap! Made this for dinner and it was amazingly delicious