What is really a carbonara?
A delectable pasta meal laden with crisp bacon, sautéed mushrooms, and savory cream sauce, Filipino-style Pasta Carbonara is sure to please the whole family. It’s quite simple to prepare and ideal for family dinners or special occasions.
Difference between Filipino Style and Traditional Spaghetti
In terms of preparation and ingredients, the Filipino version of carbonara included in this recipe post differs from classic carbonara.
Filipino Carbonara is similar to Alfredo pasta with bacon. The classic form is creamier and richer. The usage of heavy cream is to blame for this. For the sauce, Italian carbonara uses beaten eggs, Pecorino Romano cheese, and plenty of freshly ground black pepper.
Both types of sauce are created in distinct ways. The Filipino-style carbonara sauce requires some preparation. The sauce is poured over heated pasta near the end of the cooking process in classic carbonara. The spaghetti is tossed while the sauce is slowly cooked utilizing the leftover heat from the pasta.
Carbonara Filipino Style
- 1 Pot
- 1 bowl
- 1 Chooping Board
- 1 Knife
- 1 lb. spaghetti
- ½ lb. bacon chopped
- ½ lb. ground beef
- 3 tablespoons butter
- ¾ cup sliced button mushrooms
- 1 cup beef broth
- 2 ½ cups heavy whipping cream
- ½ cup Parmesan Cheese
- 2 egg yolks
- 1 small yellow onion minced
- 3 cloves garlic minced
- Salt and pepper to taste
- Cook the spaghetti as directed on the packet. Place aside.
- A cooking pot should be heated. Brown the bacon. Cook until the fat has rendered and the bacon has become crispy.
- Remove the bacon and half of the bacon fat from the pot. Set aside the bacon. It will be added later. You can either save the bacon grease in a sealed container for later use or trash it.
- In the same saucepan, heat the leftover bacon fat. Cook until the ground meat has browned.
- Add the garlic and onion. Cook, stirring occasionally, until the onion is soft.
- Pour in the beef stock. Let boil. Cook until the liquid has totally evaporated.
- Add the mushrooms. Stir.
- Insert the butter and cook until it is completely melted.
- Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium
- Add the Parmesan cheese, salt, and black pepper to taste.
- In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream. Continue to beat until all the ingredients are well blended.
- Fill the pot with the egg yolk mixture. Stir constantly until the white sauce has thickened in texture.
- Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
- Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and Parmesan cheese.
- Serve. Share and enjoy!
1.)Because the pasta will be tossed in the sauce for a few minutes and continue to cook, cook it for a few minutes shorter than the package suggests.
2.) Please don’t scrimp on the bacon in this spaghetti recipe; it adds a lot of flavors. I use roughly two pounds of bacon and enjoy the crunchy, smokey chunks in every meal!
3.) Because pasta absorbs a lot of moisture, use a lot of cream sauce to compensate for the drying out. Because the sauce will thicken as it rests, make sure the sauce is a little thinner than you’d like.
4.)To avoid curdling, cook the heavy cream over low heat and do not allow it to boil.
5.) Please don’t leave out the nutmeg! Although it isn’t a traditional addition to Filipino-style pasta carbonara, it complements the cream sauce well.
6.) The recipe calls for spaghetti noodles, but linguine or penne would also work well.