Carbonara

Filipino-style carbonara is a popular adaptation of the classic Italian Carbonara. It differs significantly from the traditional Italian version in its use of ingredients and preparation method. While the original Italian Carbonara uses eggs, Pecorino Romano (or Parmesan), pancetta or guanciale, and black pepper, the Filipino adaptation is creamier and often includes additional ingredients that are more readily available or suited to the local palate. Here are some key characteristics and variations of Filipino-style carbonara:

1. Cream-Based Sauce: Unlike the Italian version that uses raw eggs to create a creamy sauce, Filipino carbonara often uses cream or milk, making the dish richer and creamier. Common choices include all-purpose cream, heavy cream, or evaporated milk.
2. Additional Ingredients: Filipino carbonara often includes onions and garlic for added flavor, which are not traditional in Italian Carbonara. Meat choices can vary widely, with many opting for bacon, ham, or even canned tuna instead of the traditional pancetta or guanciale.
3. Cheese: While Parmesan can be used, other more accessible cheeses like processed cheese or quick-melting cheese are often added to enhance the creaminess and flavor.
4. Seasoning: The seasoning might be adjusted with more accessible spices such as ground white or black pepper, and sometimes even a pinch of nutmeg or sugar to balance the flavors.
5. Serving: This dish is often garnished with more grated cheese and sometimes chopped parsley to add color and flavor. It’s commonly served at Filipino gatherings and special occasions, reflecting the communal and celebratory dining culture of the Philippines.

Filipino-style carbonara represents a fusion of Italian culinary principles with Filipino tastes and ingredients, resulting in a dish that is beloved for its creamy, comforting nature. It’s a testament to how cuisines can adapt and evolve when they travel beyond their original borders.

Creamy Carbonara with Ham

5.0 from 1 vote

Course: MainCuisine: Italian, FilipinoDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Ingredients

• 1/2 1/2 kilo spaghetti pasta

• 5 pieces 5 ham

• 1 can 1 evaporated milk

• 1 pack 1 all purpose cream

• 2 pieces 2 eggs

• parmesan cheese

• butter

• onion

• garlic

• salt and pepper to taste

• water

Directions

• Cook pasta as instructed on the package. Once your pasta is cooked, drain and set it aside.
• To make the sauce, crack 2 eggs in a bowl, add Parmesan cheese, all purpose cream, and evaporated milk, and mix. Set aside.
• In a different pan, sauté the onion and garlic in butter, then add the sliced ham. Stir.
• Add the sauce and season with salt and pepper.
• Once satisfied with the taste, add the pasta and mix.
• Transfer to a plate and garnish with celery. Serve and enjoy!

Carbonara

Notes

• For Traditional Italian Carbonara:
  1. Use Quality Ingredients: Since there are so few ingredients in traditional carbonara, each one really needs to shine. Use good quality eggs, freshly grated Pecorino Romano or Parmesan cheese, and authentic pancetta or guanciale.
  2. Pasta Water Is Key: Save some of the pasta cooking water. The starchy water not only helps to bind the sauce to the pasta but also adjusts the consistency of the egg and cheese mixture to create a creamy sauce without any cream.
  3. Temper Your Eggs: To avoid scrambling the eggs, make sure to mix the eggs with the cheese and prepare them before you start cooking the pasta. When combining the eggs with the hot pasta, do it away from direct heat and add the pasta water slowly to temper the eggs.
  4. Work Quickly: Carbonara is best when it’s creamy and just cooked. Work quickly to mix the hot pasta with the egg mixture and serve immediately to enjoy its best texture.
  5. Pepper Is Important: Freshly cracked black pepper isn’t just a seasoning; it’s a core ingredient. It should be added generously to provide a nice spice that contrasts the richness of the sauce.
• For Filipino-Style Carbonara:
  1. Choose Your Cream Wisely: Filipino carbonara is known for its creamy texture. You can use all-purpose cream, heavy cream, or even a combination of evaporated milk and a little butter for richness. Experiment to find what gives you the best balance of flavor and creaminess.
  2. Add Flavor with Aromatics: Sautéing garlic and onions before adding your meat (whether it’s bacon, ham, or tuna) creates a flavorful base that infuses the entire dish.
  3. Cheese Options: While traditional carbonara relies on Pecorino or Parmesan, Filipino carbonara is often made with whatever is on hand, including processed cheese, which melts well and adds a smooth texture.
  4. Don’t Overcook the Sauce: When heating your sauce, be careful not to let it boil. Boiling can cause the dairy to separate and curdle, which might ruin the smooth texture of your carbonara.
  5. Serve Warm: Like its Italian counterpart, Filipino carbonara is best served warm. If it sits too long, the sauce can thicken excessively and lose its delightful creamy texture.

Fun-fact!

Filipino carbonara often includes an unexpected and distinctly Filipino twist: the addition of canned tuna. While traditional Italian carbonara features pork products like pancetta or guanciale, many Filipinos use canned tuna as a budget-friendly and readily available alternative. This adaptation not only provides a unique flavor but also caters to the Filipino palate, which often enjoys incorporating various types of seafood into their dishes. This version of carbonara can be particularly popular during Lent in the Philippines, when many abstain from eating meat on certain days.