Filipino Style Creamy Carbonara (Pinoy Style)

Let me tell you why this Filipino-style Carbonara has become my family's go-to celebration pasta. While we all love our sweet Filipino-style spaghetti, this creamy carbonara is what I make when I want to level up our handaan.

I discovered this recipe during my daughter's 7th birthday when I wanted something special but not too complicated. The way the creamy sauce hugs each strand of pasta, loaded with mushrooms and crispy bacon, had my guests begging for the recipe.

Unlike traditional Italian carbonara that uses eggs (which can be tricky in our tropical weather), this version creates a smooth, velvety sauce that stays creamy even after hours at the party table.

If you've been looking for a break from the usual red sauce pasta, this dish will make you the star of your next family gathering.

Why You'll Love This Recipe

• Perfect for Filipino taste preferences with a creamy, long-lasting sauce
• Serves a large group (10 people) - ideal for parties and gatherings
• More suitable for tropical climates than traditional egg-based carbonara
• Uses easily accessible Filipino ingredients
• Budget-friendly with options for ingredient substitutions
• Can be prepared ahead of time

Ingredients

Each ingredient in this Filipino-style Carbonara plays an essential role in creating that perfect creamy pasta experience. The combination of mushroom soup, evaporated milk, and all-purpose cream creates a stable, velvety sauce that won't separate in warm temperatures.

Bacon adds a savory, smoky flavor while mushrooms provide an earthy depth. The addition of sugar balances the richness with a subtle sweetness that appeals to Filipino palates.

Unlike traditional Italian carbonara which relies on raw eggs, these ingredients create a foolproof sauce that stays creamy for hours - perfect for Filipino celebration tables.

For the Pasta:

• 1 kilogram fettuccine pasta or other long pasta
• Water for boiling
• Salt for pasta water

For the Sauce:

• 250g bacon or ham, chopped
• 400g sliced mushrooms, canned
• 2 packs (70g each) Knorr cream of mushroom soup
• 1 small onion, minced
• 4 cloves garlic, minced
• 1 large can evaporated milk
• 2 packs (250ml each) Nestle all-purpose cream, chilled
• 1 tablespoon sugar
• Pinch of white pepper
• Fresh parsley or basil for garnish (optional)
• 1 cup grated cheese

Optional Sides:

• Toasted buttered garlic bread
• Corn casserole

Equipment

• Large pot (kaldero) - For boiling pasta to al dente perfection
• Deep saucepan (kawali) - For preparing the creamy sauce with enough room to mix everything
• Colander (salaan) - For draining pasta properly without losing any strands
• Wooden spoon (sandok na kahoy) - For stirring sauce without scratching your cookware
• Measuring cups and spoons (panukat) - For precise ingredient measurements
• Sharp knife (kutsilyo) - For evenly chopping ingredients like bacon and herbs
• Cutting board (sangkalan) - For safe food preparation
• Grater (kudkuran) - For achieving the perfect cheese texture

How To Make

1. In a large pot, boil water and cook 1 kilogram of fettuccine pasta following package directions until al dente (around 8-10 minutes). Drain and set aside.
2. While pasta is cooking, fry 250g bacon in a deep pan until crispy. Remove bacon, let it cool then chop into pieces. Keep the bacon oil in the pan.
3. Using the same pan with bacon oil, cook minced garlic until light golden. Add minced onions and cook until clear and soft, about 2-3 minutes.
4. In a bowl, dissolve 2 packs of Knorr cream of mushroom soup in 1200ml room temperature water. Mix well until there are no lumps.
5. Add the sliced mushrooms to the pan with garlic and onions. Cook for 2-3 minutes, stirring occasionally. Pour in the dissolved mushroom soup and evaporated milk. Keep stirring to prevent sticking.
6. Pour in the chilled all-purpose cream. Stir continuously while bringing to a gentle simmer. The sauce will slowly thicken as it heats – don't worry if it seems a bit thin at first as it will thicken more when cooling.
7. Add back the chopped bacon. Stir in 1 tablespoon sugar and a pinch of white pepper. Taste the sauce before adding any salt since the mushroom soup is already salty.
8. Add your cooked pasta to the sauce. Mix everything well until all the pasta is coated with the creamy sauce.
9. Add half of your grated cheese while everything is still very hot. Mix well until the cheese melts into the sauce.
10. Transfer to your serving dish. Top with remaining cheese and sprinkle with chopped parsley if you like. Best served hot with garlic bread.

For better results, serve within an hour while the sauce is at its creamiest. If you need to reheat, do it slowly over low heat and add a little milk if the sauce is too thick.

Tips from Lola's Kitchen

• Reserve pasta water: Save about 1 cup of the starchy pasta cooking water before draining. This magical liquid can help thin out sauce that's too thick or add silkiness to your final dish.
• Chilled cream technique: Always use refrigerator-cold all-purpose cream for better thickening and a smoother texture in your sauce.
• Perfect garlic flavor: Toast garlic until light golden but not brown to avoid bitter taste. This creates the perfect aromatic base for your sauce.
• Bacon fat secret: Never discard that precious bacon oil! It contains concentrated flavor that will elevate your carbonara to restaurant quality.
• Two-stage cheese method: Add cheese in two phases - half into the hot sauce to create creaminess, and half on top for that appealing melty finish.
• Pasta timing: Cook pasta just until al dente (with slight resistance when bitten) as it will continue cooking slightly when mixed with the hot sauce.

Substitutions

• Pasta options: While fettuccine works beautifully, you can use spaghetti, linguine, penne, or any pasta shape you have available.
• Cream alternatives: If all-purpose cream is unavailable, heavy cream or whipping cream make excellent substitutes.
• Mushroom variations: Fresh mushrooms (button, cremini, or shiitake) can replace canned ones - just sauté them longer (about 7-8 minutes) until moisture evaporates.
• Filipino cheese options: Eden, Quickmelt, magnolia cheese, or even kesong puti can replace traditional cheese for a more Filipino flavor profile.
• Soup base options: Campbell's cream of mushroom soup works just as well as Knorr. In a pinch, cream of chicken soup creates a different but equally delicious flavor.
• Protein swaps: Chicken, smoked ham, tocino, or even shrimp can replace bacon for different flavor profiles.

Troubleshooting

• Sauce too thick: Gradually add reserved pasta water, 1 tablespoon at a time, while stirring until you reach your desired consistency.
• Sauce too thin: Continue simmering on low heat for 3-5 more minutes, or add 2-3 tablespoons more grated cheese to help thicken.
• Lumpy sauce: If you notice lumps, use a whisk to beat them out, or in extreme cases, strain through a fine mesh strainer or blend briefly with an immersion blender.
• Pasta sticking together: Toss freshly drained pasta with a small amount of olive oil if you won't be adding it to the sauce immediately.
• Bland taste: The sauce might need a bit more seasoning - try adding a pinch more white pepper or a small amount of chicken bouillon powder.

Storage & Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when cold.
• Proper reheating: When reheating, add 2-3 tablespoons of milk or cream per portion to restore creaminess. Heat slowly over medium-low heat, stirring frequently to prevent burning.
• Microwave method: You can microwave individual portions at 70% power for 1-2 minutes, stopping halfway to stir and add a splash of milk if needed.
• Freezing option: While not ideal, the sauce can be frozen for up to 1 month. The texture may change slightly, but stirring vigorously while reheating with additional fresh cream can help reconstitute it.
• Make-ahead tip: You can prepare the sauce a day ahead and store separately from the pasta, combining them just before serving for the freshest taste.

FAQ

Related

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Filipino Style Creamy Carbonara (Pinoy Style)

Filipino-style Carbonara transforms the traditional Italian pasta dish by substituting its egg-based sauce with a luxuriant blend of mushroom soup, all-purpose cream, and evaporated milk, creating a stable, creamy pasta dish that's ideally suited for warm climates and features crispy bacon, mushrooms, and melted cheese – a beloved adaptation that has become a staple at Filipino celebrations and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine Filipino, Italian

Servings 10

Calories 520 kcal

Difficulty Medium

Equipment

• Large pot (kaldero/palayok) for cooking pasta
• Deep saucepan (kawali) for sauce preparation
• Colander (salaan) for draining pasta
• Wooden spoon (sandok na kahoy) for stirring sauce
• Measuring cups and spoons (Panukat)
• Sharp knife (kutsilyo) for chopping ingredients
• Cutting board (Sangkalan)
• Grater (kudkuran) for cheese

Ingredients

 

1x2x3x

For the Pasta

• 1 kilogram fettuccine pasta or other long pasta
• Water for boiling
• Salt for pasta water

For the Sauce

• 250 g bacon or ham chopped (hiwa-hiwa)
• 400 g sliced mushrooms canned (kabuti)
• 2 packs 70g each Knorr cream of mushroom soup
• 1 small onion minced (sibuyas)
• 4 cloves garlic minced (bawang)
• 1 large can evaporated milk
• 2 packs 250ml each Nestle all-purpose cream, chilled (dapat malamig)
• 1 tablespoon sugar asukal
• Pinch of white pepper paminta
• Fresh parsley or basil for garnish opcional na garnisyon
• 1 cup grated cheese kinudkod na keso

Optional Sides

• Toasted buttered garlic bread
• Corn casserole

Instructions

 

• In a large pot, boil water and cook 1 kilogram of fettuccine pasta following package directions until al dente (around 8-10 minutes). Drain and set aside.
• While pasta is cooking, fry 250g bacon in a deep pan until crispy. Remove bacon, let it cool then chop into pieces. Keep the bacon oil in the pan.
• Using the same pan with bacon oil, cook minced garlic until light golden. Add minced onions and cook until clear and soft, about 2-3 minutes.
• In a bowl, dissolve 2 packs of Knorr cream of mushroom soup in 1200ml room temperature water. Mix well until there are no lumps.
• Add the sliced mushrooms to the pan with garlic and onions. Cook for 2-3 minutes, stirring occasionally. Pour in the dissolved mushroom soup and evaporated milk. Keep stirring to prevent sticking.
• Pour in the chilled all-purpose cream. Stir continuously while bringing to a gentle simmer. The sauce will slowly thicken as it heats – don't worry if it seems a bit thin at first as it will thicken more when cooling.
• Add back the chopped bacon. Stir in 1 tablespoon sugar and a pinch of white pepper. Taste the sauce before adding any salt since the mushroom soup is already salty.
• Add your cooked pasta to the sauce. Mix everything well until all the pasta is coated with the creamy sauce.
• Add half of your grated cheese while everything is still very hot. Mix well until the cheese melts into the sauce.
• Transfer to your serving dish. Top with remaining cheese and sprinkle with chopped parsley if you like. Best served hot with garlic bread.
• For better results, serve within an hour while the sauce is at its creamiest. If you need to reheat, do it slowly over low heat and add a little milk if the sauce is too thick.

Tips from Lola's Kitchen

• Always use chilled all-purpose cream for better thickening
• Save some pasta water to adjust sauce consistency
• Toast garlic until golden but not brown to avoid bitter taste
• Use bacon oil for extra flavor in the sauce
• Add cheese in two stages for better flavor distribution

 

Nutrition

Calories: 520kcalCarbohydrates: 62gProtein: 18gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 680mgPotassium: 14mgFiber: 3gSugar: 1gVitamin A: 113IUVitamin C: 0.4mgCalcium: 82mgIron: 0.04mg

Tried this recipe?Let us know how it was!

The Story Behind Filipino Style Creamy Carbonara

The beloved Filipino-style Carbonara represents a fascinating evolution of Italian cuisine through a distinctly Filipino lens. While traditional Roman Carbonara is made with eggs, pecorino cheese, guanciale, and black pepper, the Filipino version emerged in the 1970s and 1980s as creative home cooks adapted the dish to suit both local tastes and tropical weather conditions.

The transformation of this classic pasta dish showcases the Filipino talent for culinary adaptation, much like our Filipino-style Spaghetti with its signature sweet meat sauce. Our version of Carbonara was born from necessity – the traditional egg-based sauce proved challenging to maintain in our warm climate, where food safety was a particular concern at lengthy Filipino celebrations and gatherings.

Innovative Filipino cooks discovered that substituting the raw egg sauce with a creamy mushroom-based sauce not only solved the stability issue but also appealed to Filipino palates that favor creamy, rich flavors. The addition of all-purpose cream and evaporated milk – ingredients that became widely available in Philippine supermarkets during the late 20th century – created a sauce that was both stable and indulgent.

Today, this Pinoy-style Carbonara has become a mainstay at Filipino parties, particularly children's birthday celebrations, family reunions, and holiday gatherings. The dish perfectly embodies the Filipino approach to foreign cuisine: respectful adaptation that creates something new and uniquely Filipino. Unlike its Italian predecessor, our version often features bacon instead of guanciale, and processed cheese rather than pecorino, making it more accessible and affordable for Filipino families.

The popularity of Filipino-style Carbonara also reflects our culture's love for shared meals and celebration food. While it may raise eyebrows among Italian purists, this adaptation has earned its place in the pantheon of beloved Pinoy pasta dishes, alongside sweet spaghetti and palabok. It's a testament to how Filipino cuisine continues to evolve, absorbing foreign influences while maintaining its distinct identity and character.

This creamy pasta dish has become so embedded in Filipino food culture that many young Filipinos grow up thinking of it as their traditional carbonara, only learning about the Italian original later in life. It's a prime example of how recipes travel across cultures, transform, and find new life in different contexts – a delicious demonstration of Filipino culinary creativity and adaptability.