Creamy Carbonara Filipino Style — Easy, Homemade & Comforting

Prep time: 10 mins • Cook time: 20 mins • Serves: 4
Keywords: Creamy Carbonara Filipino Style, easy Filipino carbonara recipe, homemade creamy carbonara, traditional Filipino pasta

1️⃣ Introduction (Story + Emotion)

Creamy Carbonara Filipino Style has always felt like home to me — the warm, velvety sauce, the familiar salty-sweet ham, and that cozy smell that wraps around you on rainy nights. I remember coming in from school and finding a steaming plate waiting on the table; it was simple, indulgent, and made our small kitchen feel like the center of the world.

This Creamy Carbonara Filipino Style is perfect for weeknight dinners, lazy Sunday family meals, potlucks, or even holiday gatherings when you want something easy, comforting, and crowd-pleasing. It’s an easy, traditional, homemade recipe with options to make it healthier without losing its soul.

🧂 Ingredients

• 400 g (14 oz) spaghetti or your favorite pasta (use gluten-free if needed)
• 200 g (7 oz) ham, sliced into strips (or smoked bacon/pancetta)
• 200 g (7 oz) mushrooms, sliced (optional but delicious)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup (240 ml) evaporated milk
• 1 pack (200 ml) all-purpose cream (or heavy cream)
• 1/2 cup (60 g) grated Parmesan or quick-melt cheese (plus extra for topping)
• 1 tbsp butter or olive oil
• Salt and freshly ground black pepper, to taste
• 1 tsp cornstarch dissolved in 2 tbsp water (optional — helps thicken without overcooking)
• Pinch of nutmeg (optional, for warmth)
• Fresh parsley or spring onion, chopped, for garnish
• Cracked red pepper flakes (optional, for heat)

Notes: For a lighter version, swap half-and-half for the cream or use low-fat evaporated milk. For vegetarian, replace ham with smoked tofu or extra mushrooms.

👩‍🍳 Directions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, heat 1 tbsp butter or oil in a large skillet over medium heat. Sauté the chopped onion for 2–3 minutes until translucent.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Add the sliced ham (or bacon/pancetta). Cook 3–5 minutes until slightly browned and edges caramelize. If using bacon, cook until crisp, then remove some fat if desired.
5. Toss in the mushrooms and cook 3–4 minutes until they soften and release juices.
6. Lower heat to medium-low. Pour in evaporated milk and bring to a gentle simmer (about 3 minutes). Stir occasionally.
7. Add the all-purpose cream and grated cheese. Stir gently and simmer 2–4 minutes until sauce is creamy and slightly thickened. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 minutes until it thickens.
8. Season with salt, plenty of black pepper, and a pinch of nutmeg if using. Taste and adjust.
9. Add the drained spaghetti to the skillet. Toss well to coat; add a splash of reserved pasta water if the sauce needs loosening (1–2 tbsp at a time). Heat together for 1–2 minutes so the pasta absorbs the sauce.
10. Remove from heat. Serve hot topped with extra grated cheese, chopped parsley or spring onions, and red pepper flakes if you like a kick.

Quick tips in-step: keep the heat low once cream is added to avoid curdling; use reserved pasta water to achieve silky consistency.

💡 Tips & Variations

• Healthy swaps:
  • Low-carb: use spiralized zucchini (zoodles) — cook zoodles separately and toss with sauce briefly to avoid sogginess.
  • Vegan: replace evaporated milk + cream with cashew cream (blend soaked cashews + water) or unsweetened soy/almond milk thickened with a little cornstarch; use smoked tofu or vegan ham and nutritional yeast for cheesy flavor.
  • Gluten-free: use your favorite gluten-free pasta.
• Protein boost: add shredded rotisserie chicken or canned tuna for extra protein.
• Extra flavor: stir in a spoonful of butter and a squeeze of lemon for brightness before serving.
• Make it smoky: use smoked ham or add a little smoked paprika.
• To store: refrigerate leftover Carbonara in an airtight container for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or cream to loosen the sauce. Microwave in short bursts, stirring in between, with a tablespoon of milk.
• Make-ahead: cook the sauce and pasta separately, mix and reheat when ready. Avoid combining too far in advance to keep pasta texture.

Product picks (affiliate): my go-to nonstick skillet and a sturdy pasta pot make this even easier — check my gear page for favorites.

🩺 Health & Lifestyle Tie-in

This dish can be balanced to fit healthier lifestyles: using lean ham, adding mushrooms and greens, or swapping to lower-fat dairy keeps it lighter while still satisfying comfort cravings. It’s a good source of protein (especially with added chicken or tofu) and provides calcium from dairy. Small efforts in healthy cooking can add up — eating well today can help reduce health risks and long-term costs. If you’re making lifestyle changes for health reasons, pairing thoughtful meals with preventative care (like regular checkups or suitable health insurance) supports both wellbeing and financial peace of mind.

❤️ Conclusion

There’s nothing quite like a warm bowl of Creamy Carbonara Filipino Style to make an ordinary night feel special. This easy, traditional, homemade recipe is flexible, family-friendly, and perfect for sharing. If you try it, tell me how you customized it — leave a comment or tag me on social (I’d love to see your plate!). Happy cooking, and enjoy that cozy, creamy comfort!

Creamy Carbonara Filipino Style

This easy and comforting homemade Creamy Carbonara Filipino Style is perfect for weeknight dinners and family meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Filipino

Calories: 500

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 400 g spaghetti or your favorite pasta use gluten-free if needed
• 200 g ham, sliced into strips or smoked bacon/pancetta
• 200 g mushrooms, sliced optional but delicious
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup evaporated milk
• 1 pack all-purpose cream or heavy cream (200 ml)
• 1/2 cup grated Parmesan or quick-melt cheese plus extra for topping
• 1 tbsp butter or olive oil
• to taste salt and freshly ground black pepper
• 1 tsp cornstarch dissolved in water optional — helps thicken without overcooking
• a pinch nutmeg optional, for warmth
• to garnish fresh parsley or spring onion, chopped
• to taste cracked red pepper flakes optional, for heat

Method

 

Preparation

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
2. While pasta cooks, heat 1 tbsp butter or oil in a large skillet over medium heat. Sauté the chopped onion for 2–3 minutes until translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add the sliced ham (or bacon/pancetta). Cook for 3–5 minutes until slightly browned and edges caramelize. If using bacon, cook until crisp, then remove some fat if desired.
5. Toss in the mushrooms and cook for 3–4 minutes until they soften and release juices.
6. Lower heat to medium-low. Pour in evaporated milk and bring to a gentle simmer (about 3 minutes). Stir occasionally.
7. Add the all-purpose cream and grated cheese. Stir gently and simmer for 2–4 minutes until sauce is creamy and slightly thickened.
8. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for 1–2 minutes until it thickens.
9. Season with salt, plenty of black pepper, and a pinch of nutmeg if using. Taste and adjust.
10. Add the drained spaghetti to the skillet. Toss well to coat; add a splash of reserved pasta water if the sauce needs loosening (1–2 tbsp at a time). Heat together for 1–2 minutes so the pasta absorbs the sauce.
11. Remove from heat. Serve hot topped with extra grated cheese, chopped parsley or spring onions, and red pepper flakes if desired.

Notes

For a lighter version, swap half-and-half for the cream or use low-fat evaporated milk. For vegetarian, replace ham with smoked tofu or extra mushrooms.