Filipino-style pasta carbonara - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Equipment

large high sided skillet
slotted spoon
large pot

Ingredients

1 lb (500 g) spaghetti noodles
6 slices bacon, chopped
1 cup (250 ml) diced ham
2 tbsp (30 ml) unsalted butter
1 small onion, diced
1/2 lb (250 g) sliced cremini mushrooms
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1/2 tsp (2 ml) salt, divided
1/2 tsp (2 ml) pepper, divided
1 tbsp (15 ml) all-purpose flour
Pinch nutmeg
1 cup (250 ml) whole milk
1/2 cup (125 ml) whipping cream (35%)
1/2 cup (125 ml) grated Parmesan cheese
2 tbsp (30 ml) chopped parsley

Directions

In a large high sided skillet set over medium heat, cook bacon and ham for 8 to 10 minutes or until crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard bacon fat from skillet, but do not rinse pan.
Melt butter in the same skillet, then add onion, mushrooms, bell pepper, and garlic, and half the salt and pepper, and cook, stirring for 3 to 4 minutes, or until vegetables have softened.
Sprinkle in flour and nutmeg and let cook for 1 minute. Gradually pour in milk, stirring constantly to prevent lumps. Add the cream. Let cook for 8 to 10 minutes, until sauce has thickened and flavours intensify.
Meanwhile, cook spaghetti in a large pot of boiling water according to package directions. Reserve 1/2 cup (125 ml) pasta cooking water.
Add cooked spaghetti, reserved pasta water, half the Parmesan, and half of the crispy bacon and ham to cream sauce and toss to coat. Remove from heat.
Top with remaining bacon and ham, and garnish with chopped parsley. Serve with the remaining parmesan cheese.

Tips

Use a variety of mushrooms if desired, for added mushroom flavor.
For added richness, stir in 1/4 cup (60 mL) sour cream with the spaghetti noodles.