Filipino-style Pasta Carbonara
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 Servings
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Calories
911 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino-style Pasta Carbonara
Description
This Filipino-style Pasta Carbonara recipe starts by cooking spaghetti just shy of al dente, then draining and keeping warm. Bacon is cooked in a pan until crisp, then removed. The rendered fat is mostly discarded, leaving about a tablespoon to sauté onions and minced garlic until softened, followed by thinly sliced button mushrooms cooked until tender. This mixture is removed and kept warm.
Butter and flour are combined in the pan to form a roux cooked until lightly browned. Chicken broth is gradually whisked in to avoid lumps, then heavy cream is added and gently simmered until the sauce thickens. Parmesan cheese and freshly grated nutmeg bring richness and aromatic warmth. Salt and black pepper adjust the seasoning.
The pasta, bacon, and mushroom mixture are added back to the sauce and tossed to coat evenly. Fresh chopped parsley is sprinkled on top before serving to add a bright herbal note. The sauce is creamy without being overly thick and carries savory, smoky, and slightly nutmeg-spiced flavors.
Cooking pasta slightly less than package instructions allows it to finish cooking in the sauce, absorbing the flavors. The sauce can be made a little thinner than desired initially as it thickens upon standing. Avoid boiling once cream is added to prevent curdling and maintain smoothness.
Ingredients
- 1 pound spaghetti uncooked
- 2 pounds Bacon chopped
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 pound button mushrooms fresh, 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 nutmeg freshly grated
- salt to taste
- black pepper to taste
- ¼ cup parsley fresh, 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 pasta a minute less than package directions to finish cooking in the sauce.
- Make the cream sauce a bit thinner initially since it thickens as it rests.
- Do not boil the sauce after adding heavy cream to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 911 kcal
% Daily Value*
| Calories | 911kcal | 46% |
| Carbohydrates | 49g | 16% |
| Protein | 25g | 50% |
| Fat | 67g | 103% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 151mg | 50% |
| Sodium | 929mg | 39% |
| Potassium | 626mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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