- 36 oz bacon
- 10 oz Velveeta cheese
- 1 cup chopped onion
- 4 cans of cream of mushroom
- 1 cup water
- 1 pint heavy whipping cream
- Ground pepper to taste
- 2 tbsp minced garlic
- 3 lbs uncooked spaghetti
- 1/4 cup fish sauce
- Optional: Chopped parsley.
Procedure for the sauce:
- Chopped the bacon into small pieces. Then fry until its crispy. Ste aside. Drain the grease, but leave about 2 tbsp for sauteing.
- Saute garlic and onion. Mix in the bacon.
- Put the fish sauce and ground pepper.
- Mix in the cream of mushroom, and a cup of water. Let it simmer for 5 to 10 minutes.
- Put the heavy whipping cream.
- Put the Velveeta cheese and let it melt. When the cheese has melted, its done.
Procedure for the spaghetti:
- Boil some water.
- When its boiling, put the spaghetti and stir it constantly.
- When its nice and soft, its done.
- Drain the water and coat the spaghetti with butter.
This particular Pinoy recipe, which I learned from Ate Malou, is very rich and delicious. This is not your ordinary Italian Carbonara sauce. I know that Carbonara sauce originates from Italy, but this one is way better. I say that this is a Filipino recipe not only because I learned this from the Philippines, but also is very different from the Italian style. This is different from the way they do it and most of all, the ingredients. I personally haven’t tried the Italian style yet, but I could say just by looking at the ingredients that this carbonara sauce taste a lot better. I could be wrong though. I might try the Italian style next time just to see.
But anyway, this Spaghetti with Carbonara Sauce is perfect for special occasions or even just for simple gatherings. Every time I get invited to a party, this recipe has been the most requested food for me to bring. So, I can say its really good. My husband, once again, likes it a lot. He never had this until I came here and cook it for him, and he was very impressed, and of course, I was very glad that he likes it.
I can’t really tell which is the key ingredient to this recipe. It’s not only the bacon, heavy whipping cream, or the cheese. I think its the combination of all. And the combination of the ingredients makes it perfect. There was one time that I forgot to put the cheese. It still turned out good though, but not as good as what I was expecting it to be. So yes, the cheese plays a great part when it comes to flavoring. Same thing with the heavy whipping cream. I tried using just regular milk before ( I ran out of heavy whipping cream) but it didn’t come out right. So I guess the key to making this particular Pinoy recipe perfect is having all the ingredients together. No more, no less.