Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Pat ingredients dry before breading or frying to help the coating adhere properly.
- For pizza-style dishes, preheat the baking surface for a crisper crust.
Cooking Tips
Cook pasta to al dente (firm to the bite) — it will continue cooking slightly when tossed with hot sauce. Reserve a cup of pasta water before draining to adjust sauce consistency. Taste the sauce before serving and adjust salt, pepper, and cheese. Dried pasta absorbs seasoning, so don't be shy.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pinoy Style Carbonara
Pinoy-style carbonara — sweet cream sauce with crispy bacon and grated cheese over spaghetti. The taste of every Filipino celebration.
Instructions
- Cook over medium heat the spaghetti according to package instructions. Set aside.
- Heat a cooking pot. Sear the bacon. Continue to cook until the fat comes out and the bacon becomes crispy.
- Remove the bacon from the pot including half of the bacon fat. Set the bacon aside. We will add it later. As for the bacon fat, you can keep it in a sealed container for later use or you may discard it.
- Heat over the remaining bacon fat in the pot. Add the ground beef and cook until it browns.
- Add the onion and garlic. Stir and cook until the onion becomes tender.
- Pour the beef broth. Let boil. Continue to cook until the liquid evaporates completely.
- Add the mushrooms. Stir.
- Slide-in the butter and then continue to cook until it melts.
- Pour 2 ¼ cups of heavy whipping cream. Stir and let boil. Set the heat to medium.
- Add Parmesan cheese, salt and ground black pepper.
- In a bowl, beat the egg yolks and then add the remaining ¼ cup heavy whipping cream. Continue to beat until all the ingredients are well blended.
- Add the egg yolk mixture on the pot. Continuously stir until the texture of the white sauce becomes thick.
- Arrange a serving of spaghetti in a bowl and pour-in some carbonara sauce. Mix well.
- Twirl the spaghetti carbonara using a fork and then transfer to a pasta bowl. Top with bacon and Parmesan cheese.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Pat ingredients dry before breading or frying to help the coating adhere properly.
- For pizza-style dishes, preheat the baking surface for a crisper crust.
Cooking Tips
Taste the sauce before serving and adjust salt, pepper, and cheese. Dried pasta absorbs seasoning, so don't be shy.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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