Creamy Pasta Carbonara
Everybody has their own preferences when it comes to pasta. You could lean towards the thicker kind or the thinner one, or perhaps hold more love towards red sauce over the white variety. But a recipe that people can often agree on is Pasta Carbonara. We have a plethora of delicious tomato-based pasta dishes, but…
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Everybody has their own preferences when it comes to pasta. You could lean towards the thicker kind or the thinner one, or perhaps hold more love towards red sauce over the white variety. But a recipe that people can often agree on is Pasta Carbonara. We have a plethora of delicious tomato-based pasta dishes, but many also definitely love the milder, but also rich taste of this recipe’s egg-based sauce. Its largely savory, and often less overpowering flavor has won over many people’s hearts.
Another perk to this dish? Its simplicity. It shouldn’t take you too long to recreate in the kitchen, and the ingredients are not too hard to find either. So what’s stopping you from making your own? Before we jump over to the recipe though, let me tell you a bit more about this pasta specialty.
What is Pasta Carbonara?
This beloved dish surely has its many redeeming qualities. But it is also surrounded by quite some controversy from its sauce to its history. Firstly, many recognize Carbonara immediately because of its white sauce. And so many assume that it was traditionally made with some milk or cream. But the original recipe actually mainly relies on eggs for that sauce. But with how much the dish has evolved over the years, many kinds of recipes for Carbonara also use cream, milk and cheese.
The Pasta Carbonara, as I mentioned earlier, utilizes some simple ingredients to get that flavor going. The original recipe uses some eggs, ground black pepper, pasta and guanciale. But if the last ingredient is unavailable to you, bacon is also a good alternative. The silky, flavorful sauce truly goes well with this meat component.
As for where it came from, the history of Pasta Carbonara is quite debatable. But its origins can be traced back to a Neopolitan cookbook named “Cucina Teorico Pratica.” Ippolito Cavalcanti wrote this all the way back in the 1830’s, and it shows us that the name “alla carbonara” means “coal-worker’s style.” And it is because of this that a great variety of origin theories revolve around coal miners creating the dish.
While many such stories also say it came from Rome in Italy, others also point to an American soldier back in the 1940s making the dish. Wherever or however it was made, it is a dish that has now become very popular all around the world. And if you’d like to whip some up in your own kitchen, I’ve got the guide for you!
How to make Pasta Carbonara of the creamiest, most delectable variety:
Let’s begin by taking ½ lb. of fettuccine, and cooking it. Use the package instructions to make sure that you cook it the way it needs to be, which involves boiling. Then set this aside so we can start creating our sauce!
Making the Creamy Pasta Carbonara sauce and toppings:
For this step, you will need 68 grams of Knorr Cream of Mushroom, as well as 2 cups of water. Put this together in a container, and start mixing them thoroughly. Keep stirring until the Cream of Mushroom has diluted entirely. Then set this aside so we can start cooking our toppings.
Go ahead and let your pan heat up, then add 5 strips of bacon you’ve chopped up. Then cook this until your bacon has become nice and crisp. Afterwards, incorporate 1 tablespoon of butter, which you should melt in the pan. After it melts, you can also place your 4.5 ounces of sliced button mushroom in the mix. Cook this for 1 minute.
Afterwards, you can take the Cream of Mushroom mixture we set aside earlier, and also add it to the pan. Stir this all together, and keep on cooking until the sauce gets thick. Then you’re all good to go with this lusciously creamy sauce!
Putting all of the components together:
Now that you’re good to go with your pasta and sauce, it’s time to combine these! Put your pasta in a container, and then pour in your Creamy Pasta Carbonara sauce. Toss this until your pasta is covered with the delectable sauce all over. After that, you can place this dish on your ideal serving plate. And we’re all done!
Now you can serve this to your guests, or to your family at home for a special dinner. But you can also opt to make this for yourself, and refrigerate any leftovers for eating within the next few days. Just make sure not to leave it in the fridge for too long because the creamy sauce doesn’t have the longest shelf life.
Since this is my Filipino Carbonara version, it should be paired with a Pinoy favorite. This pasta goes well with grilled pork belly in my opinion.
How did you like this Creamy Pasta Carbonara recipe? Got you craving for more yummy pasta dishes? We’ve got a great variety here on Panlasang Pinoy! Just scroll through the site, or use the helpful search button to find the specific dish you’re looking for. And for any questions, suggestions or feedback, the comments section is always open!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pasta Carbonara Filipino Style
- 1 lb. fettuccine
- 5 strips bacon chopped
- 68 grams Knorr Cream of Mushroom
- 1 cup heavy cream
- 2 tablespoons Parmesan cheese
- 4.5 ounces button mushroom sliced
- 2 cups water
- 1 tablespoon butter
- Cook fettuccine according to package instructions. Set aside.
- Make the creamy pasta sauce by mixing Knorr Cream of Mushroom and water. Stir until completely diluted. Set aside.
- Heat a pan and add chopped bacon. Cook until the bacon becomes crispy.
- Add butter. Let it melt and then add mushrooms. Cook for 1 minute.
- Pour cream of mushroom mixture into the pan. Stir and continue cooking until the sauce thickens.
- Add heavy cream and Parmesan cheese. Stir.
- Combine the cooked fettuccine with the pasta sauce. Toss until the pasta gets coated completely.
- Transfer to a serving plate. Serve and enjoy!
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