You can make Filipino-style carbonara that’s just as satisfying as Italian carbonara. The Italians will think it’s a sacrilegious suggestion, sure. But have you tried leveled-up Pinoy carbonara with quality ingredients?
Skip the all-purpose cream for real-deal Arla Whipping Cream and Cream Cheese; you’ll taste the difference immediately. Don’t skimp on the small details: seared, well-browned mushrooms; crispy chopped bacon; butter-cooked garlic. You’ll have a Pinoy carbonara that’s infinitely richer, creamier, and miles more flavorful than anything else you’ve had.
And if the Italians still hate it, well—that just means more carbonara for us.
Looking for other pastas to level up? Enjoy the fresh taste of Arla’s natural cheeses in these other Naturally Filipino Pastas:
Ingredients
Ingredients
- 500g uncooked good-quality spaghetti
- 200g unflavored, cured, and smoked bacon
- 3 cups fresh white and brown button mushrooms, thinly sliced
- ¼ cup Arla Unsalted Butter
- 1 medium white onion, diced
- 1 head garlic, cloves peeled and minced
- 1 ½ cups Arla Whipping Cream
- 1 cup Arla Cream Cheese, softened
Cook pasta: Cook spaghetti in salted boiling water until al dente, about 2 minutes less than usual instructions. Drain and reserve 1 cup of pasta water. Set aside.
Cook bacon: Add bacon to a large skillet with the heat turned off. Make sure to arrange bacon in a single layer with no overlaps. Set heat to medium, then slowly cook the bacon undisturbed until fat has rendered and bacon has crisped up in its own fat. Remove bacon with tongs and transfer to a chopping board, leaving the bacon fat in the pan. Using a sharp knife, chop crispy bacon into smaller pieces.
Cook mushrooms: Increase heat to high. Add mushrooms to the pan in a single layer. Cook in bacon fat until well browned, then remove and set aside.
Make carbonara sauce: Reduce heat to medium, then melt butter in a pan. Add onion and garlic. Cook until fragrant and onions are soft and translucent. Add whipping cream, cream cheese, and reserved ½ cup pasta water to the pan. Stir until well combined and the sauce is simmering. Add cooked spaghetti, chopped bacon (save a bit for garnish), and seared mushrooms. Stir until the sauce is glossy and has fully coated the noodles. If sauce is too thick, thin it out with a little pasta water at a time.
Serve: Divide carbonara between individual plates. Garnish with extra chopped bacon. Serve immediately.
