Filipino-style Carbonara
Italian pasta carbonara consists of spaghetti cooked with pancetta, eggs, garlic, and a lot of parmesan cheese. Filipinos have adapted the recipe to fit their palate, using more bacon than anyone should eat(I actually cut the amount by half), mushrooms, onions, garlic, in a heavy cream sauce with parmesan cheese. This is the type of comfort food that will make you want to take a nap for the next week.
Ingredients
- 1 lb spaghetti prepared according to package directions
- 1 lb slab bacon diced
- 1 lb button mushrooms sliced
- 1 medium onion diced
- 6 garlic cloves minced
- 2 tbsp butter
- 1 tbsp flour
- 1 cup chicken stock
- 2 cups heavy cream
- 1/4 cup parmesan cheese
- 1 tsp nutmeg
- salt and pepper to taste
Garnish
- parsley chopped
- parmesan cheese
Instructions
- Sauté bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan, keeping the bacon grease.
- Sauté the onions, mushrooms, and garlic for 6 minutes. Remove from the pan.
- In the same pan, melt the butter.
- Whisk in the flour for 2 minutes to cook away the raw taste.
- Pour in the chicken stock; whisking away any lumps.
- Whisk in the heavy cream. Simmer for 5 minutes until it starts to thicken.
- Stir in parmesan cheese, nutmeg, salt and pepper.
- Stir back in the bacon, onions, mushrooms, and garlic.
- Toss in the cooked spaghetti. Cook for 4 minutes, letting the pasta absorb some of the cream sauce. Garnish with chopped parsley and more parmesan cheese.
