Extra Creamy Carbonara Recipe (Filipino-Style Pasta)
The Creamy Pasta Dish Every Filipino Grew Up Loving
From SoYummmySoEasy!
Ask any Filipino what their favorite pasta dish is and there is a very good chance the answer will be carbonara — or at the very least, it will be a close battle between this and spaghetti. While Italian carbonara is traditionally made with just eggs, cured pork, hard cheese, and black pepper, the Filipino version has evolved beautifully into something richer, creamier, and distinctly its own. The classic Filipino carbonara swaps the egg-based sauce for a milk and cream base, uses sweet ham and bacon instead of guanciale, and leans generously into grated Parmesan for that deep, savory cheesiness that makes every forkful so deeply satisfying. It is the pasta dish that shows up at birthday parties, family reunions, Christmas celebrations, and school fiestas — and it is always the first tray to run out.
This recipe takes the Filipino version a step further by making it truly extra creamy, combining evaporated milk, all-purpose cream, and cream of mushroom soup into a luscious, velvety sauce that coats every strand of fettuccine beautifully. The cream of mushroom soup is the secret weapon here — it adds a subtle earthy depth and body to the sauce that plain cream alone cannot achieve. Crispy-edged bacon bits and savory diced ham are folded throughout, with more saved for the top as a garnish alongside a generous snowfall of grated Parmesan and a sprinkle of fresh parsley. It is rich, indulgent, filling, and completely irresistible served alongside toasted garlic bread.
One important tip from the author: do not rush the simmering step at the end. Let the sauce reduce and thicken at a gentle simmer before combining with the pasta — this is what gives the carbonara its signature body and ensures the sauce clings to the noodles rather than pooling at the bottom of the tray. If the sauce becomes too thick or salty at any point, simply loosen it with a splash of evaporated milk or water and stir to combine. Fettuccine is the recommended pasta but any pasta you have on hand works just as well — spaghetti, linguine, rigatoni, or bucatini are all excellent choices.
Ingredients
- 500g fettuccine noodles (or any pasta of your choice)
- 200g sweet ham
- 200g bacon
- 1 can evaporated milk (354 ml)
- 250 ml all-purpose cream
- 1 can cream of mushroom soup
- 1 head garlic, minced
- 1 onion, minced
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 250g Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
- Cook the pasta — Prepare the fettuccine according to the package instructions until al dente. Drain and set aside.
- Fry the bacon — In a pan over medium heat, fry the bacon until cooked but not overly crispy — you want some chew remaining. Drain on paper towels and cut into small pieces. Set aside.
- Fry the ham — In the same pan, fry the sweet ham until lightly browned on the edges. Drain on paper towels and cut into small square pieces. Set aside.
- Sauté the aromatics — Heat the olive oil in a large pan or wok over medium heat. Add the minced garlic and onion and sauté until softened and fragrant.
- Add the meat — Add three-quarters of the bacon and ham pieces to the pan. Reserve the remaining quarter for topping. Stir and cook together with the aromatics for 1 to 2 minutes.
- Add the milk and soup — Pour in the evaporated milk and add the cream of mushroom soup. Stir well to combine everything and bring to a gentle simmer.
- Add the cream and cheese — Pour in the all-purpose cream and add the grated Parmesan cheese. Stir continuously until the cheese is fully melted into the sauce and everything is well combined.
- Season — Add the ground black pepper and stir. Taste the sauce and adjust seasoning as needed. If the sauce is too thick or too salty, add a splash of evaporated milk or a cup of water and stir to balance.
- Simmer until thickened — Let the sauce simmer over low heat, stirring occasionally, until it reaches your desired consistency and coats the back of a spoon. Remove from heat.
- Combine — Place the cooked pasta on a serving tray or large pasta bowl. Pour the creamy sauce over the pasta and toss gently to coat every strand evenly.
- Garnish and serve — Top with the remaining bacon and ham bits, a generous amount of grated Parmesan cheese, and chopped fresh parsley if desired. Serve immediately alongside toasted garlic bread.
Nutrition Information
Servings: 4 | Serving Size: ~430g | Prep Time: 20 mins | Cook Time: 40 mins
| Nutrient | Per Serving |
|---|---|
| Calories | 1,140 kcal |
| Total Fat | 56g |
| Saturated Fat | 28g |
| Cholesterol | 185mg |
| Sodium | 1,620mg |
| Total Carbohydrate | 108g |
| Dietary Fiber | 4g |
| Total Sugars | 8g |
| Protein | 52g |
Note: This is a rich, indulgent celebration pasta. Reduce portion size or use light cream and low-sodium ham to make a lighter everyday version.
One pan of sauce, a pot of pasta, and a generous hand with the Parmesan — this is the extra creamy carbonara recipe that will have your whole family asking for seconds every single time!
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