Filipino Carbonara Recipe
Filipino carbonara is a creamy, no-egg pasta with crispy bacon and browned mushrooms in a sauce of evaporated milk, cream, Parmesan, and quick-melt cheese. It's the party pasta that shows up at Noche Buena, fiestas, and birthdays.
Servings: 6
Calories: 740kcal
Equipment
- large pot
- Colander
- Large, deep pan or braiser
- Wooden spoon
Ingredients
- 1 pound spaghetti
- 8 ounces bacon chopped
- 2 tablespoons butter
- 1 small onion finely chopped
- 4 cloves garlic minced
- 8 ounces sliced mushrooms about 2 ½ to 3 cups
- 1 12 ounce can evaporated milk or whole milk
- 1 cup all-purpose cream or heavy cream
- 1 beef bouillon cube
- 1 cup grated Parmesan cheese
- 1 cup shredded Ques-O or other quick-melt cheese
- ½ to 1 cup reserved pasta water
- ½ teaspoon black pepper
- 2 to 3 tablespoons chopped fresh parsley
- Salt only if needed
Instructions
- Cook the spaghetti in salted water until al dente. Before draining, reserve about 1 cup of the pasta water.1 pound spaghetti
- In a large pan, cook the bacon over medium heat for about 10 minutes, until crispy. Transfer it to a plate, setting aside a handful for topping.8 ounces bacon
- Leave a little bacon fat in the pan and add the butter. Add the onion and cook until soft, then add the garlic and cook until fragrant.2 tablespoons butter, 1 small onion, 4 cloves garlic
- Add the mushrooms and cook until browned.8 ounces sliced mushrooms
- Lower the heat and pour in the evaporated milk. Gently simmer for 3 to 5 minutes, without letting it boil. Crumble in the beef bouillon cube and stir until dissolved.1 12 ounce can evaporated milk, 1 beef bouillon cube
- Add the Parmesan and Ques-O. Stir gently for 2 to 3 minutes, just until the cheese melts and the sauce is smooth.1 cup grated Parmesan cheese, 1 cup shredded Ques-O or other quick-melt cheese
- Pour in the cream and stir until heated through, without letting it boil. Stir the bacon back in. Add the black pepper, then taste before adding any salt.1 cup all-purpose cream or heavy cream, ½ teaspoon black pepper, Salt
- Add the spaghetti and toss until evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time.1 pound spaghetti, ½ to 1 cup reserved pasta water
- Stir in most of the parsley. Serve right away, topped with the reserved bacon, the rest of the parsley, and extra Parmesan if you like.2 to 3 tablespoons chopped fresh parsley
Notes
- Cream: All-purpose cream gives the classic Filipino texture. Heavy cream makes it a little richer.
- Cheese: If you can't find Ques-O, use another quick-melt cheese or cheddar. Cheddar is more likely to turn grainy, so keep the heat especially low.
- Low heat: Keep the sauce at a gentle simmer from the moment the milk goes in. High heat makes cheese sauces grainy or oily.
- Salt: The bacon, cheeses, and bouillon are all salty, so taste before adding any.
- Pasta water: Use it to thin the sauce instead of adding more cream. The sauce thickens as it sits.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat over low heat with a splash of milk or water.
Nutrition
Calories: 740kcal | Carbohydrates: 69g | Protein: 90g | Fat: 37g | Saturated Fat: 20g | Fiber: 3g | Sugar: 10g
