Filipino-style Creamy Carbonara
Discover Filipino-style Creamy Carbonara: silky pasta enveloped in a luscious blend of Canadian evaporated milk, table cream, and cream of mushroom. Topped with savoury bacon bits. Irresistibly rich and comforting.
- Prep: 20 minutes
- Cooking: 40 minutes
Ingredients
- 500 g. pasta (spaghetti, linguine or fettuccine)
- 2 strips bacon (cut into small pieces)
- 60 ml (¼ cup ham) (cut into cubes)
- 15 ml (1 tbsp) Canadian butter (unsalted)
- 4 cloves of garlic (minced)
- 1 medium onion (chopped)
- 125 ml (1/2 cup) sliced mushrooms
- 1 can (354 ml) Canadian evaporated milk
- 250 ml (1 cup) Canadian table cream, 15% m.f.
- 1 can (284 ml) cream of mushroom
- 80 ml (1/3 cup) grated Canadian mozzarella cheese
- Salt and pepper to taste
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Preparation
Prepare pasta as per package instructions. Drain and set aside.
In a pan, sauté bacon pieces until light brown. Remove and set aside.
To the same pan add ham cubes and cook until light brown. Remove and set aside.
Melt butter, add garlic, onions and mushroom and sauté for a minute. Add the ham back to pan.
Turn the heat to low. Add the evaporated milk, table cream and cream of mushroom. Mix until well combined. Season with salt and pepper.
Add the grated mozzarella cheese and mix well until cheese melts and the sauce thickens. Turn the heat off.
Add the cooked pasta gradually. Toss gently until well coated with the sauce. Top it off with bacon bits.
