Filipino Carbonara

Group 2
Buena, Wendelyn T.
Caboboy, Annaleah I.
Cahinde, Winston P.
Cartel, Shaina B.
Catindoy, Leah Charisse M.
Cayaco, Eunessa Rose P.
Corregidor, Kyla Marie E.
Dapunan, Don Carlou G.

Filipino Carbonara is more of a pasta Alfredo

with bacon. It is richer and creamier than the traditional version. This is attributed to the use
of heavy cream. Italian carbonara, on the other hand, makes use of beaten eggs with
Pecorino Romano cheese and lots of ground black pepper for the sauce.

History
Carbonara is most associated with Rome and the Lazio region, but as with so many Italian
dishes, in Italy, its origin provokes much speculation and debate. Some connect it to pasta
cacio e uova, a Neapolitan dish of pasta tossed with melted lard, beaten raw eggs, and cheese,
as documented in Ippolito Cavalcanti's 1839 Neapolitan cookbook. Because the name comes
from the word Carbonaro, “coal burner,” some believe the dish was created as a hearty easy-
to-make meal by men working outdoors for long periods. Others trace it to the Allied
liberation of Rome in 1944, with American GIs bringing their daily ration of eggs and bacon
to local restaurants to add to the limited Italian menu. Supporting this story is the first written
reference to the dish in the newspaper La Stampa in 1950, describing it as a dish prized by
American servicemen. Shortly after, carbonara also appears in Elizabeth David’s classic 1954
book Italian Food.

Nutrition value:

Per Serving:
Calories: 307 kcal
Fat: 7g
Saturated fat: 2g
Carbs: 45g
Protein: 19g
Fiber: 8g
Cholesterol: 121 mg
Sodium: 5g
 Filipino Carbonara Recipe

Ingredients:

½ kilo spaghetti pasta

¾ cup crispy bacon bits
6 cloves garlic, minced
3-4 cup water
1 piece carrot (grated)
½ cup spinach
2 packs All Purpose Cream, 125ml
1 mushroom
5 melting cheese, grated
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Parsley (optional)

Procedure:

1. Boil pasta according to package directions.

2. Cook bacon in a pan to render fat. Strain bacon bits and set aside.

3. Sauté garlic in the same pan. Add chopped carrot and mushroom. Pour water and the All-
Purpose Cream. Stir in cheese and simmer. Add the malunggay leaves. Season with salt and
pepper.

4. Strain the spaghetti and toss it in the sauce. Transfer to a serving plate and top with
bacon bits.

Serve immediately.

Preparation time: 1 hour

Servings: 6 persons