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top view of spaghetti carbonara with bacon on a white plate
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3.78 from 75 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Pasta
Cuisine: Filipino
Servings: 8 Servings
Calories: 911kcal


  • 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


  • 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.



  • 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.


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