Filipino-style Pasta Carbonara loaded with crisp bacon, mushrooms, and flavorful cream sauce. Hearty and delicious, it’s a guaranteed crowd pleaser!
Filipino-style Pasta Carbonara
I have crispy binagoongan scheduled next on our holiday menu line up, but since pasta dishes are very popular during Christmas time, I decided to post this Filipino-style Pasta Carbonara first.
I’m sure you’ll be glad I did! Rich, creamy, and loaded with crisp bacon and delicious mushrooms, it’s a must for Noche Buena!
Like our Filipino-style spaghetti and macaroni salad, pasta carbonara is one dish we’ve adapted from the west to suit our Pinoy tastes.
Pasta carbonara in its traditional form is made with pancetta, eggs, and Parmesan cheese along with copious amounts of garlic and fresh parsley. Although cured meat such as bacon or ham is still a core ingredient, this pasta dish has evolved in our local food scene to include cream sauce and mushrooms.
This Filipino-style pasta carbonara is a quick and easy dish you can pull together in no time. It’s easy to make for family dinners yet fancy enough for holiday gatherings. It has a short list of ingredients and is ready in 30 minutes or less.
Tips on How to Make Pasta Carbonara
- 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.
- Bacon, bacon, bacon! Bacon adds much of the flavor in this pasta dish so please don’t skimp! I usually use about two pounds and just love the crisp, smoky bits at every bite!
- Pasta tends to absorb a lot of moisture so go a little heavy on the cream sauce to compensate for the drying out. The sauce will also thicken as it sits so make sure your sauce is a bit thinner in consistency than you’d like.
- Once you add the heavy cream, cook in a gentle simmer and do not allow to come to a boil to prevent from curdling.
- Please do not skip the nutmeg! It’s not a traditional ingredient in Filipino-style pasta carbonara but it does round up the flavors of the cream sauce beautifully.