Filipino-style carbonara has no single “authentic” version to reference or measure against. Unbound by Italian tradition, this cream-and-bacon pasta can look different in every Pinoy household. Cody’s family, for example, adds chopped chicken for a heartier sauce, and leans on cream of mushroom soup for convenience and that nostalgic flavor.
Home-cooked dishes evolve based on what you and your family enjoy. Let this recipe give you permission to make everything your own.
Filipino-style carbonara comes together more quickly with canned cream of mushroom soup. Shredded chicken gives the sauce more heft.
Cook chicken: Add chicken breast to a saucepan with enough water to cover. Set over medium heat and poach chicken until cooked through but not too tough, about 5 minutes. Remove chicken and let cool. Shred into smaller pieces using your hands or two forks. Set aside.
Cook bacon: Add bacon to a large skillet or braising pan with the heat turned off. Make sure to arrange bacon in a single layer with no overlaps, working in batches if needed. Set heat to medium, then slowly cook the bacon undisturbed until fat has rendered and bacon has crisped up in its own fat. Remove bacon with tongs and transfer to a chopping board, leaving the bacon fat in the pan.
Chop up half of the cooked bacon into big chunks or strips. Chop the rest into smaller bits for garnish.
Make carbonara sauce: In the same pan, add butter, onions, and garlic. Cook until butter is melted and aromatics are fragrant. Add cream of mushroom soup and all-purpose cream, stirring to incorporate. If sauce looks too thick, add water in small additions until you get the consistency you want. Add grated cheeses and stir until melted into the sauce. Add cooked chicken and chopped-up bacon. Season with salt and pepper to taste.
Serve: Divide fettuccine between individual plates, or serve in a large bowl with tongs. Serve warm carbonara sauce on the side for ladling on top of the pasta. Garnish with bacon bits.
