Spaghetti Carbonara Recipe Filipino Style (2024)

• 400 g Royal Spaghetti Noodles cooked al dente (Cook in 2.5liters Water with 1½ tbsp Salt)
• 200 g Bacon slice & divided for sauce & garnish
• 3 tbsp Bacon Oil or Regular Oil
• 5 cloves Garlic minced
• 1 small Onion mined
• 115 g Canned Mushroom Slices well drained
• 500 ml Nestle All-Purpose Cream
• 370 ml Alaska Evaporated Milk
• 165 g Magnolia QuickMelt Cheese grated & divided (110g for the Sauce & 55g for toppings or Parmesan)
• 1/2 tsp Salt & White Pepper adjust according to your taste
• 1/2 cube Chicken Knorr Cubes
• 2 tbsp Fresh Parsley chopped for sauce & garnish

~ How to Prepare ~

• Boil 2.5 Liters of water with 1½ tbsp of salt

• 400g Spaghetti Noodles in boiling water

• Submerge pasta noodles in water & cover

• Cook noodles less 3 mins. from the package

• direction, drain noodles and set aside.

~ Fry Bacon ~

• 200g Bacon, slices

• Fry in a large deep pan on a med. heat

• Fry bacon for about 2 mins., take out 2/3’s part & fry the remaining bacon until crispy.

• Remove from the pan & drian excess oil

~ Creamy Bacon & Mushroom Sauce ~

• In the same pan with 3tbsp of bacon oil

• Saute 5cloves Garlic, minced & small Onion, minced

• 115g canned Mushroom Slices, drained

• Season with a pinch of salt & white pepper

• Add cooked bacon, slices

• Pour 500ml All-Purpose Cream

• Pour 370ml Evaporated Milk

• Season again with salt & white pepper

• Add grated 110g Quick Melt Cheese

• Simmer the sauce on a low heat and stir until cheese melts.

• Add half chicken cubes & stir

• Add a little of fresh parsley, chopped

• Simmer for 2 more mins., taste test & adjust according to your preference.

  See Also

  Okoy Recipe, a Filipino style Shrimp Fritters

• Add pasta noodles into your creamy sauce

• Toss well & let the noodles soak in creamy bacon mushroom sauce.

• Garnish with fresh parsley & crispy bacon bits.

• Our Creamy Pinoy Style Carbonara is done!

• Best Serve with crunchy garlic toast on the side.