Filipino Pasta Carbonara - A Bountiful Love

Filipino Pasta Carbonara

 A very easy pasta dish with flavorful creamy sauce...crowd-pleaser too!


1 lb spaghetti

2 lbs bacon, cooked and chopped

2 tbsp butter

1 tbsp flour

1 medium onion, chopped

6 garlic cloves, minced

1 lb fresh button mushroom, chopped 

14 oz all-purpose cream (Nestle Cream)

1 cup chicken broth

1/4 cup Parmesan Cheese

1 tsp nutmeg

salt and pepper to taste


Cook the spaghetti according to the package instructions. Set Aside.

While cooking your spaghetti noodles, cook the bacon until crispy and chop it into small pieces. Set the cooked bacon aside and reserve about 1-2 tbsp of the bacon grease. 

Using the rendered bacon grease, saute the onions and mushrooms until softened. Add the garlic.

You can either scoop and set the cooked mushroom aside on a separate plate or you can just set the cooked mushroom on the side of your cooking pot/pan. Add the butter to the pan, mix until it melts, and slowly add the flour. Whisk until combined and has a creamy consistency.

Slowly add the chicken broth and continue to whisk. There should be no lumps.

Add the cream and bring it to a gentle simmer. Cook until the sauce is slightly thickened. Add the parmesan cheese and nutmeg, Season with salt and pepper if you prefer. I usually just add pepper.

If you separated the mushroom mixture on a separate plate, at this point add it to the sauce. Add the cooked spaghetti and the bacon. Toss to combine. 

Optional Garnish: Fresh Parsely

Serve with: Garlic bread, Homemade French Bread

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