What You’ll Find Here?
First off, let me be honest, this isn’t your typical Italian carbonara.
But I promise, it’s just as delicious in its own way.
As a dad who loves cooking for my family, aside from spaghetti, I’ve made this Filipino-style carbonara countless times, especially on busy weeknights when I need something quick but satisfying.
The creamy sauce, cheesy goodness, and the smoky flavor of bacon just hit the spot every time.
My family love how every bite is packed with flavor, and it’s one of those dishes where you can’t help but go for seconds.
What makes it even better? It’s super easy to make.
No need to be fancy here, just simple ingredients that come together to create a rich, comforting pasta that everyone will enjoy.
If you’re looking for a dish that’s both creamy and flavorful but not complicated, this Filipino carbonara is perfect for your next meal.
What is (Original) Carbonara
Original carbonara is a classic Italian pasta dish made with just a few simple ingredients: pasta, eggs, Pecorino Romano cheese, pancetta or guanciale, and black pepper.
The key to authentic carbonara is creating a creamy sauce using the eggs and cheese without adding cream.
The heat from the freshly cooked pasta melts the cheese and gently cooks the eggs, resulting in a rich, silky sauce.
It’s all about balancing the salty pancetta, the sharpness of the cheese, and the smooth, almost velvety texture of the sauce.
There’s no need for cream in traditional carbonara, the eggs do all the work to make it perfectly creamy.
What is a Filipino style carbonara?
Now, when it comes to Filipino-style carbonara, I’ve added my own twist to the traditional recipe.
Instead of sticking to the original, I like to make it creamier by using a cream-based sauce.
That’s right, no need to worry about eggs scrambling here!
I also swap out the pancetta for good old bacon because it’s more accessible, and I throw in some mushrooms for a little extra flavor and texture.
Sometimes, I even add grated quick-melt cheese to make it even cheesier.
This version is definitely richer and heartier, perfect for Filipino taste buds, and it’s become a hit in my household.
It’s the kind of dish that feels super indulgent but is still easy enough to whip up on a busy day.
Carbonara Ingredients
Linguine
This long, flat pasta holds onto the creamy sauce perfectly, giving you rich and flavorful bites with every forkful.
Bacon, Ham, and Mushrooms
Crispy bacon adds a smoky touch, while diced ham and sliced mushrooms bring a savory and earthy flavor that makes the dish hearty and satisfying.
Garlic and Onion
These two aromatics build the base of the flavor. Garlic gives that bold punch, while onion adds a subtle sweetness that balances the creaminess.
Evaporated Milk, All-Purpose Cream, and Cream of Mushroom
These creamy ingredients blend together into a smooth, velvety sauce that coats the pasta beautifully, making every bite rich and comforting.
Cheese (optional)
A bit of quick-melt cheese makes the sauce extra creamy, while Parmesan, if you prefer, gives it a slightly sharp and salty finish.
Salt, Pepper, and Fresh Parsley (optional)
Season with salt and pepper to taste, then top with chopped fresh parsley for a nice pop of color and freshness that lightens up the dish.
How To Cook Carbonara – Filipino version?
1. Cook the Pasta
Alright, let’s start by boiling some water. Add a bit of salt, then toss in your linguine. Just cook it based on the package usually around 10 minutes. You want it firm, not mushy. Once it’s done, drain it and set it aside.
2. Cook the Bacon
Now grab a big pan, heat it up, and throw in the chopped bacon. Let that sizzle until it’s nice and crispy. This should take about 6 to 8 minutes. When it’s done, take the bacon out but keep a bit of the grease. That’s flavor right there.
3. Sauté Garlic and Onion
In that same pan, toss in your chopped garlic and onion. Let it cook for a few minutes until the onion softens. You’ll start to smell that sweet, savory aroma that’s your base.
4. Add Ham and Mushrooms
Next, add the diced ham. Let it heat through for a minute or two, then add your sliced mushrooms. Cook those until they soften and start to brown a little. This step adds a lot of heartiness to the dish.
5. Make It Creamy
Lower the heat, then pour in the evaporated milk, all-purpose cream, and cream of mushroom soup. Stir that all together until smooth and let it simmer for about 5 to 7 minutes. Stir now and then so it doesn’t stick.
6. Add Cheese (Optional but Yummy)
If you like it cheesy, go ahead and add some quick-melt cheese. Stir until it melts into the sauce. This makes it super creamy and rich just how we like it in the Filipino version.
7. Season and Combine
Now season with a bit of salt and pepper. Throw the crispy bacon back in, then add your cooked pasta. Give it all a good mix so every noodle gets coated with that creamy sauce.
8. Serve and Enjoy
And that’s it! Plate it up and if you want to get a little fancy, sprinkle some chopped parsley and grated Parmesan on top. Serve it warm and enjoy every creamy, savory bite!
Tips for the Perfect Carbonara
Cook the Pasta Just Right
Make sure to cook your linguine al dente, meaning it should still have a slight firmness when bitten. Overcooking makes the pasta too soft and prevents it from holding the sauce well.
Use Bacon Grease for Extra Flavor
After frying the bacon, keep a bit of the bacon grease in the pan. It adds a smoky and savory flavor that enhances the sauce and gives your carbonara a delicious depth.
Don’t Rush the Sauce
Let the sauce simmer gently while stirring occasionally. Giving it time to thicken creates that rich, smooth, and creamy texture that makes the dish so satisfying.
Cheese is Optional, But Recommended
If you love a creamier, cheesier carbonara, stir in some quick-melt cheese. It adds extra richness and makes the sauce more indulgent, though you can skip it for a lighter version.
Season to Taste
Always taste your sauce before mixing in the pasta. Adjust the salt and pepper to your liking. Getting the right balance of flavors makes all the difference.
Toss the Pasta in the Sauce
Once the sauce is ready, toss the pasta directly in the pan so every strand gets evenly coated. This helps the pasta absorb that creamy, flavorful sauce.
Serve Immediately
Carbonara tastes best when served warm and creamy. Garnish with chopped parsley and a sprinkle of Parmesan for a beautiful and tasty finish.
Frequently Asked Questions
Yes, you can! While linguine works great, you can also use spaghetti, fettuccine, or any long pasta you have on hand.
Absolutely! You can add peas, spinach, or even broccoli for extra flavor and nutrition without overpowering the creamy sauce.
You can reduce the amount of cream and use more evaporated milk to lighten up the sauce without losing its creamy texture.
It’s best to serve carbonara fresh, but you can cook the pasta and prep the sauce ingredients ahead of time, then combine them right before serving.
Filipino Style Carbonara
Ingredients
- 500 grams Linguine
- 250 grams Bacon (chopped)
- 8 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 1 cup Ham (diced)
- 1 cup Mushroom (sliced)
- 1 ½ cup Evaporated Milk
- 1 cup All-purpose Cream
- 1 cup Cream of Mushroom
- 1/2 cup Cheese (optional)
- Salt and pepper to taste
- Parmesan Cheese (optional, for garnish)
- Fresh parsley chopped (optional, for garnish)
Instructions
- In a large pot, bring water to a boil with a pinch of salt. Add the linguine and cook according to package instructions (usually 9-11 minutes) until al dente. Drain and set aside.
- In a large pan over medium heat, cook the chopped bacon until crispy. This should take about 6-8 minutes. Remove the bacon from the pan, leaving some of the bacon grease in the pan.
- Using the same pan with bacon grease, sauté the minced garlic and chopped onion until the onion becomes soft and translucent, about 3 minutes.
- Add the diced ham and cook for another 2 minutes. Add the sliced mushrooms and cook for another 2-3 minutes until the mushrooms are soft and slightly golden.
- Lower the heat to medium and add the evaporated milk, all-purpose cream, and cream of mushroom to the pan. Stir everything together until well combined.
- Let the sauce simmer for 5-7 minutes, stirring occasionally to thicken the mixture.
- If you’re using the quick-melt cheese, stir it in now. Continue stirring until the cheese is fully melted and incorporated into the sauce.
- Season with salt and pepper to taste.
- Add the cooked bacon and linguine to the sauce. Toss everything together, ensuring the pasta is evenly coated with the creamy mixture.
- Transfer to serving plates and garnish with freshly chopped parsley and Parmesan cheese if desired.
