Filipino-style Pasta Carbonara
Pasta Carbonara loaded with crisp bacon, sauteed mushrooms, and flavorful cream sauce is a tasty pasta dish the whole family is sure to love. It's so easy to make and perfect for busy weeknights.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound uncooked spaghetti
- 2 pounds bacon, chopped
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 pound fresh button mushrooms. sliced thinly
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken broth
- 14 ounces all-purpose cream
- 2 tablespoons Parmesan cheese and more for serving
- 1 teaspoon freshly grated nutmeg
- salt and pepper to taste
- 1/4 cup fresh parsley, stemmed and chopped
Instructions
- 1
In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add spaghetti and cook 1 minute shy of package directions. Remove from heat and drain well. Keep warm.
- 2
In a wide pan over medium heat, add bacon. Cook, stirring occasionally, until it browns and crisps. With a slotted spoon, remove from heat and drain on paper towels.
- 3
Discard the rendered fat except for about 1 tablespoon. Add onions and garlic and cook until softened.
- 4
Add mushrooms and cook until softened. With a slotted spoon, remove the mushroom mixture from the pan and keep warm.
- 5
Add butter to pan and heat until melted. Add flour and cook, stirring regularly, for about 1 to 2 minutes or until smooth and lightly browned.
- 6
Slowly add chicken broth, whisking regularly to prevent lumps.
- 7
Add cream. Lower heat and bring to a simmer. Continue to cook, whisking occasionally, until slightly thickened.
- 8
Add Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- 9
Add pasta, bacon, and mushroom mixture. Toss to combine until pasta is coated with sauce and heated through.
- 10
To serve, garnish with fresh parsley and additional Parmesan cheese. Serve hot.