Filipino Carbonara

Method8 steps · about 30 min

1. 1

   Step 1: Cook all 125 g bacon pieces over low heat until crisp. Lift out all the cooked bacon and keep it for the sauce. Separately reserve 2 tbsp of the actual rendered bacon fat for the pan.

   Uses 125 g bacon, cooked once

2. 2

   Step 2: Boil all 250 g dry spaghetti in enough water according to its own package instructions. Before draining, reserve ¼ cup of the actual starchy pasta water. Drain and keep all the cooked pasta for the sauce.

   Use spaghetti packet cooking time · 10 minUses 250 g dry spaghetti, cooked once · Water, enough to boil the spaghetti; quantity unspecified

3. 3

   Step 3: In the same pan over medium heat, warm the earlier reserved 2 tbsp bacon fat with all 1½ tbsp unsalted butter until the butter has melted.

   Uses 2 tbsp actual rendered bacon fat reserved earlier · 1½ tbsp unsalted butter, all

4. 4

   Step 4: Add all the diced ½ brown onion, 3 minced garlic cloves and 100 g sliced mushrooms to the earlier warm bacon fat and butter. Sauté for about 2 minutes, continuing as needed until the vegetables soften.

   Sauté onion garlic and mushrooms · 2 minUses All earlier reserved bacon fat and melted unsalted butter · 0.5 brown onion, diced · 3 clove garlic, minced · 100 g mushrooms, sliced

   
5. 5

   Step 5: Return all the earlier crisp bacon to the pan with the sautéed vegetables. Add all 1 cup heavy cream, ½ cup evaporated milk, 60 g grated Parmesan and 1 cup beef stock. Stir together.

   Uses All earlier sautéed vegetables with their actual pan fat · All crisp cooked bacon from the earlier125g supply · 1 cup heavy cream · 0.5 cup evaporated milk · 60 g Parmesan cheese, grated, for sauce · 1 cup beef stock

   
6. 6

   Step 6: Bring the earlier bacon, mushroom, cream, milk, Parmesan and stock sauce to a gentle simmer. Stir and cook until it thickens enough to coat the pasta. Season the sauce with all ⅛ tsp salt and ⅛ tsp black pepper.

   Uses All sauce combined earlier · ⅛ tsp salt · ⅛ tsp black pepper

   
7. 7

   Step 7: Add all the earlier drained cooked spaghetti and the reserved ¼ cup starchy pasta water to the thickened sauce. Toss until all the strands are evenly coated.

   Uses All earlier thickened seasoned sauce · All cooked spaghetti from the earlier250g dry supply · ¼ cup actual pasta water reserved earlier

   
8. 8

   Step 8: Divide all the finished sauced pasta into 2 servings and serve immediately. Add any optional extra already cooked crisp bacon and extra grated Parmesan.

   Uses All finished sauced spaghetti · Extra already cooked crisp bacon for garnish, optional; quantity unspecified · Extra grated Parmesan for garnish, optional; quantity unspecified