Filipino Style Carbonara

Indulge in a creamy delight that’s savory and satisfying. Can you resist this comforting treat? 🍝 #CreamyPastaJoy. Savory pasta dish with bacon, mushrooms, and a creamy sauce. A Filipino twist on a classic favourite.

Today, I’m bringing you a delightful dish that’s close to every Filipino’s heart – Filipino Style Carbonara. This creamy pasta is a Pinoy take on the Italian classic, and let me tell you, it’s a real winner.

Pinoy Style Carbonara is a marriage of savory and creamy goodness. It starts with the pasta, of course – a comforting nest of spaghetti cooked to Filipino perfection (take note it’s not Italian al-dente). But here’s where the magic happens. We introduce bacon, the smoky star of the show, and mushrooms for that earthy twist. These ingredients are then bathed in a luscious, thick, and creamy sauce that clings lovingly to every strand of pasta. And the pièce de résistance? A generous blanket of cheese to bring it all together.

Now, you might wonder, what makes this Filipino style carbonara different from its Italian counterpart? Well, it all comes down to our Pinoy palate. We Filipinos have a penchant for saucier and creamier flavours, and this dish delivers just that. The sauce is saucier and creamier, making each bite a delightful experience.

Filipino Style Creamy Bacon and Mushroom Carbonara is a dish that perfectly suits the coming holiday season. It’s a treat for the eyes and the taste buds. To give it that festive touch, I added even more white sauce to make it saucier and creamier. And let’s not forget the bacon bits – there’s an abundance of them to make this dish truly stand out.

What’s fantastic about this Bacon and Mushroom Carbonara, aside from its deliciousness, is its simplicity. The recipe is straightforward and can be done in less than 30 minutes. Even if you’ve never tried your hand at making pasta dishes before, fear not – this one’s a breeze.

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Filipino Style Carbonara

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino


Savory pasta dish with bacon, mushrooms, and a creamy sauce. A Filipino twist on a classic favourite.


Units Scale
  • 400 g spaghetti
  • 250 g bacon, cut into half-inch slices
  • 300 g button mushrooms, sliced
  • 300 ml fresh cream
  • 1 cup chicken stock
  • 1/2 cup grated parmesan cheese
  • 1 tbsp flour
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • salt
  • freshly ground black pepper


  1. Cook the spaghetti according to the packet instructions. Once done, drain and set it aside.
  2. In a cooking pan over medium heat, add the bacon. Cook it until the fat is rendered, and it becomes crispy. Once done, remove the bacon from the pan and set it aside.
  3. In the same cooking pan, leave a small amount of bacon fat, add the butter and minced garlic. Sauté the garlic until it becomes aromatic.
  4. Add the sliced mushrooms to the pan. Cook them until they become tender.
  5. Sprinkle in the flour and stir it into the mushroom mixture. Allow it to cook for about a minute to remove the raw taste of the flour.
  6. Gradually pour in the chicken stock while continuously stirring to evenly thicken the sauce.
  7. Add the fresh cream to the pan. Mix everything well and let it simmer over very low heat for about 5 minutes, or until the sauce slightly thickens.
  8. Add parmesan cheese to the sauce and give it a good stir. Season the sauce with salt and freshly ground black pepper according to your taste.
  9. Add the cooked pasta and the crispy bacon to the sauce. Mix everything until the pasta and bacon are well-coated with the creamy sauce. Let it simmer for an additional 2 minutes to meld the flavours.
  10. When serving, sprinkle some additional parmesan cheese on top if desired.



9 Responses

  1. Ron says:

    Raymond, I find this very interesting as it’s close to our Swedish version of carbonara. We omit the flour (which I must try) and top each serving with a raw egg yolk. You then stir the yolk into the warm carbonara which binds the pasta together.
    I will try your version and might top it with an egg yolk just because…

  2. While definitely not the traditional Italian carbonara, it does sound incredibly good, Raymund. So much more sauce to enjoy!

  3. Eha Carr says:

    Since two of my favourite guys have commented > me too, me too! Have not prepared for a long time but a hungry ‘yes’ except for the cream! Oh, no flour either but shall adopt Ron’s egg yolk . . . well, he writes from Sweden and I was born opposite in Estonia and . . . every morning as a child was given a raw egg yolk whisked together with a Tb of cognac – best tonic in the world – we all had it!!!

  4. I love the traditional carbonara with eggs and no cream, but I’m also always open to different variations of classic dishes. This looks classy and delish! 🙂

  5. I do love the traditional carbonara, but this one still sounds cheesy, saucy and delicious – that means I’ll love it!

  6. Hannah says:

    I’ve never heard of such a twist on the classic carbonara, but it seems like a foolproof formula for success. You can’t go wrong with those rich, savory flavors.

  7. Michelle says:

    Love this saucier version of carbonara – the additional cream and cheese is always a winner in my book!

  8. sherry says:

    this does sound delicious Raymund tho i don’t eat pasta or bacon so maybe not the dish for me 🙂 But I’m sure it’s a winner.

  9. suituapui says:

    That is one huge serving for one…or is that the standard Kiwi serving? I hear everything there is extra large, the price tag too!

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