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. Let’s get started!
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 beautifully, giving you rich, flavorful bites in every forkful.
Bacon, Ham, and Mushrooms: The crispy bacon adds a smoky flavor, while the diced ham and sliced mushrooms bring a savory and earthy touch to the dish.
Garlic and Onion: These two work together to build a flavorful base, with the garlic adding a punch and the onion giving a hint of sweetness.
Evaporated Milk, All-purpose Cream, and Cream of Mushroom: These creamy ingredients create a rich, velvety sauce that coats the pasta perfectly, giving it that irresistible creamy texture.
Cheese (optional): A bit of quick-melt cheese makes the dish even creamier, while Parmesan, if you’re feeling fancy, adds a sharp, salty finish.
Salt, Pepper, and Fresh Parsley (optional): Season to taste and top with fresh parsley for a pop of color and freshness to balance out the richness.
How To Cook Carbonara - Filipino version?
Cook the Linguine
First, let’s get the pasta going. In a large pot, bring some water to a boil and toss in a pinch of salt. Once it’s boiling, add the linguine and cook according to the package instructions. This usually takes about 9-11 minutes. You want the pasta to be al dente—firm but not too hard. Once done, drain the pasta and set it aside.
Cook the Bacon
Now, in a large pan over medium heat, cook the chopped bacon. Let it sizzle until it gets crispy, which should take around 6-8 minutes. Once it’s perfectly crispy, remove the bacon but leave some of that delicious bacon grease in the pan. This is where a lot of flavor comes from.
Sauté the Garlic and Onion
Using the same pan with the bacon grease, sauté the minced garlic and chopped onion over medium heat. Cook for about 3 minutes, until the onion becomes soft and translucent. This gives the dish a sweet and savory base.
Add the Ham and Mushrooms
Next, toss in the diced ham and let it cook for another 2 minutes. After that, add the sliced mushrooms and cook for another 2-3 minutes until they’re soft and slightly golden. This adds another layer of flavor to your carbonara.
Make the Creamy Sauce
Lower the heat a bit and pour in the evaporated milk, all-purpose cream, and cream of mushroom. Stir everything together until well combined. Let the sauce simmer for about 5-7 minutes, stirring occasionally to help it thicken.
Add Cheese (Optional)
If you’re feeling extra cheesy, now’s the time to stir in some quick-melt cheese. Keep stirring until it’s fully melted and mixed into the sauce. This makes the sauce even creamier and richer.
Season and Combine Everything
Now, season the sauce with salt and pepper to taste. Toss in the crispy bacon you cooked earlier and the linguine you set aside. Give everything a good toss to make sure the pasta is evenly coated with the creamy sauce.
Serve and Garnish
Once everything’s mixed together, transfer the carbonara to serving plates. If you want to add some extra flavor and a pop of color, sprinkle some freshly chopped parsley and Parmesan cheese on top. Now, you’re ready to enjoy your homemade Filipino-style carbonara!
Tips for the Perfect Carbonara
Cook the Pasta Just Right
Make sure to cook your linguine al dente. This means the pasta should still have a slight firmness to it. Overcooking can make the pasta too soft and less able to hold onto the sauce.
Use Bacon Grease for Extra Flavor
After cooking the bacon, leave some bacon grease in the pan. It adds a smoky, savory flavor that really enhances the dish. You’ll be building your sauce on that flavorful base!
Don’t Rush the Sauce
Let the sauce simmer gently. Stir occasionally and give it time to thicken. The creamy sauce is the heart of the dish, and allowing it to reduce slightly will give you that rich, smooth texture.
Cheese is Optional, But Recommended
If you want an even creamier and cheesier dish, add quick-melt cheese. It gives an extra layer of richness that makes the carbonara feel indulgent, but you can skip it if you prefer a lighter sauce.
Season to Taste
Don’t forget to taste your sauce before mixing in the pasta. Adjust the salt and pepper to your liking. The perfect balance of flavors is key!
Toss the Pasta in the Sauce
Once the sauce is ready, toss the pasta directly in the pan with the sauce. This ensures every strand of linguine is coated evenly and absorbs some of that creamy goodness.
Serve Immediately
Carbonara is best served right away, while it’s still warm and the sauce is perfectly creamy. Garnish with parsley and Parmesan for that extra touch!
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.
