Go Back

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
Cook Time 20 minutes
Total Time 30 minutes
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.