Pinoy Recipe – Filipino Foods, Video Recipe, Philippine Cuisines

Spaghetti With Carbonara Sauce – Filipino Style

26 Apr


  • 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:

  1. Chopped the bacon into small pieces. Then fry until its crispy. Ste aside. Drain the grease, but leave about 2 tbsp for sauteing.
  2. Saute garlic and onion. Mix in the bacon.
  3. Put the fish sauce and ground pepper.
  4. Mix in the cream of mushroom, and a cup of water. Let it simmer for 5 to 10 minutes.
  5. Put the heavy whipping cream.
  6. Put the Velveeta cheese and let it melt. When the cheese has melted, its done.


Procedure for the spaghetti:

  1. Boil some water.
  2. When its boiling, put the spaghetti and stir it constantly.
  3. When its nice and soft, its done.
  4. 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.

13 Responses to “Spaghetti With Carbonara Sauce – Filipino Style”

  1. shiela 19. Jan, 2011 at 1:17 am #

    thank you…i would definitely try this recipe… thank you for making it so much easier..i always thought carbonara is hard to make, after watching your video can’t wait til i get the ingredients….

  2. Frances 30. Jan, 2011 at 3:41 am #

    I have tried cooking this before, it is really yummy. But I am not sure the name “CARBONARA” is appropriate even if it is “FILIPINO STYLE”. ” Spaghetti in Creamy ( Mushroom) Sauce” would be the name, because none of the creamy sauce you mentioned isn’t really needed. Carbonara has no cream added, it’s only egg yolks, bacon and cheese for the main ingredients. Sorry.

  3. Karen Salvador 19. Feb, 2011 at 4:12 am #

    Frances, what you said about carbonara is true. I myself asked the same question when I found out that the “real” carbonara is made out of cheese, egg yolk, and bacon. But anyway, just like what I’ve said, this recipe came from a friend of mine and this is her recipe of carbonara. I don’t know why she call it carbonara, but one thing for sure, this recipe is awesome :)

  4. Lala montero 04. Feb, 2012 at 7:11 am #

    Thank you… I’ve tried cooking carbonara sauce but i use del monte pasta carbonara sauce and cheesy magic pouches instead of cream of mushroom cans and velveeta cheese. I just follow this ingrdients to complete. Then i serve… Its delicious…

  5. Karen 10. Feb, 2012 at 6:52 pm #

    Hi Lala, you said carbonara sauce and cheesy magic pouches? That’s sounds good. I might try that too. Thanks for sharing :)

  6. Lorie 21. Apr, 2012 at 7:06 pm #

    Hi Karen,

    I’m really excited to try your recipe. :) I sent you a message via this website’s Facebook account, and I hope you can answer my questions. :) My birthday is coming up, and I’ve put this recipe as one of the centerpieces of the menu for two or so. :)

    I do cook Carbonara (Filipino Style) regularly, and I use Evap to make the flavor more distinct. I also prefer to use Knorr’s Mushroom powder, though it always turns out lumpy, because of the stronger flavor.

    Though if I were to make my Carbonara special, I’d use Campbell’s Cream of Mushroom soup. :D

    I’ve tried the gamut of Carbonara sauces, from the simple Evap-based, to (all purpose) cream-and-butter-based (grabe, blood pressure went off the charts for everyone who had it, I’m sure! I was younger then and even then I felt it!), at one time included Chorizo de Bilbao/Chinese Chorizo, among other disasters. I finally settled for the “magic” formula of Evap/Cream/Mushroom Soup/Bacon. :) Sometimes, I’d use Tuna, too. :)

    I look forward to trying your recipe because of the “exotic” ingredient of Patis/Fish Sauce in it. :)

    But I have a couple of questions:

    -Did the original recipe call for Eden Cheese? I may not be able to find Velveeta readily in my area. I realize that most of your recipes may have originally intended to include Eden Cheese, when I came across this post in my search for Velveeta substitues:
    -Is all-purpose cream alright as a substitute for Heavy Cream? I may be able to find only Nestle or Alaska All-Purpose Cream in the groceries here.

    Original Carbonara: Yes, it was the shock of my life to have read that the Italian Carbonara only had eggs, bacon and cheese. Now I’m starting to wonder how Filipinos got to call this white sauce “Carbonara” when it’s radically different from the original recipe already.

    Either way, the Filipino style does taste awesome, and recipes like these deserve to be passed around!

    Thanks so much for sharing your cooking passions, Karen, and keep it up! It’s awesome reading through your blog. :)

    Referencing my friend Julie’s website, since my own food site isn’t up yet. :)

    Take care, God bless you and your family, and enjoy life!


  7. Karen 03. May, 2012 at 6:55 am #

    Hello Lorie, thanks for visiting the blog. Regarding sa question mo, kung nasa pinas ako, eden cheese talaga gagamitin ko, kaya ko lang naman ginamit yung velveeta cheese e kasi walang eden cheese dito sa states. Yung heavy whipping cream naman, pede na yung all purpose cream, nestle cream mas maige. Thank you ulit sa pag visit sa blog. Advance happy birthday ;)

    Sensya na kung hindi na uupdate tong blog na to, sobrang busy kasi sa school e.

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