Filipino-style Pasta Carbonara
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 busy weeknights.
Servings: 8 Servings
Calories: 911kcal
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
- ¼ 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.
Video
Notes
- Cook the pasta for a few minutes less than the package directions, as it will continue to cook in the sauce.
- 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 it a bit thinner than you'd like.
- Once you add the heavy cream, cook at a gentle simmer, and do not boil to prevent the sauce from curdling.
Nutrition
Calories: 911kcal | Carbohydrates: 49g | Protein: 25g | Fat: 67g | Saturated Fat: 28g | Cholesterol: 151mg | Sodium: 929mg | Potassium: 626mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 7.4mg | Calcium: 70mg | Iron: 1.8mg