Filipino version of carbonara. Linguine pasta with creamy sauce mixed with either cooked ham or bacon. Another Filipino take of a famous Italian pasta dish. Carbonara is traditionally, and originally, made with egg, hard cheese, cured pork, and black pepper. There’s no cream in the original carbonara recipe, however Filipinos love heavy sauces and bold flavors, thus the birth of Filipino Carbonara. —Mr. Hugh's Kitchen
strips of bacon
cloves of minced garlic
onion finely diced
White pepper powder
Monterey Jack cheese
1 ½ cups
In This Recipe
Prepare the ingredients. Boil a liter of water in a pot with ½ tbsp salt. While it’s boiling, chop the bacon strips (and ham) to small bits. Set aside. Mince the garlic and finely dice the onion. Set aside.
Cook the linguine pasta and the carbonara sauce. Once the water in the pot is boiling, add the linguine pasta, and let it cook according to packaging instructions. Mix the pasta occasionally to avoid sticking to each other. Heat up another pan and add 1 tbsp of oil. Fry the ham and bacon bits for 1 to 2 minutes (set aside a small portion for garnishing). Add the butter, minced garlic, and onions. Mix and cook for another minute. Add the milk and cream, and switch heat to low fire. Add the white pepper powder and nutmeg, and mix with the sauce for 30 seconds. Add ½ tsp of iodized salt, 1 tsp of brown sugar, and your choice of cheese. Mix thoroughly with the sauce. Taste the sauce and adjust to your preference.
Mix the pasta and sauce. Once the sauce is ready and the pasta is cooked, add the pasta into the sauce pan, and mix it well for 2 minutes. Add more cheese if desired.
Serve! This is best consumed when fresh from the pan. Transfer into a pasta plate or bowl, and garnish with the bacon and ham bits you’ve set aside.