Spaghetti Carbonara (Filipino-Style Carbonara)

This Creamy Carbonara is made by sautéing boiled pasta noodles, fried ham, fried bacon and mushroom in a sauce made by evaporated milk, all purpose cream, cream of mushroom, garlic onion, cheese salt and pepper. The white sauce made from evaporated cream, all purpose cream and cream of mushroom will heavily tickle your taste buds! This fulfilling creamy carbonara makes a great afternoon snack or a full dinner meal together with some garlic bread. Yum!

Ingredients:
500 grams pasta noodles
2 strips bacon
5 slices sweet ham
1 can (370 ml) evaporated milk
1 pouch (250 ml) all purpose cream
1 can (290 grams) cream of mushroom
4 cloves of garlic (minced)
1 medium onion (chopped)
1/2 cup mushrooms
1/3 cup grated cheese
1 tablespoon butter (unsalted)
Salt and pepper to taste

Directions:

Bring a pot of water to a boil. Add some salt and oil. Add the pasta noodles and cook until al dente. Follow the package instructions. When cooked, drain and set aside.
Cut the bacon strips into small pieces. Saute for a few minutes until the oil comes out. Remove the bacon from the pan.
Slice the sweet ham into small cubes. Using the oil from the bacon, cook the sweet ham until light brown. Remove the ham from the pan and set aside.
Melt some butter in the pan then add the garlic, onions and mushrooms. Saute for a whole minute. Add the ham back to the pan and then saute.
Add the evaporated milk, all purpose cream and cream of mushroom. Stir and mix until well combined. Turn the heat setting to low. Season with salt and pepper.
Add the grated cheese (optional step). Mix well until the cheese melts. Let it cook for a few more minutes until the sauce becomes thicker. Turn the heat off.
Add the cooked pasta gradually to the carbonara sauce. Toss gently until well coated with the sauce.
Transfer the creamy carbonara to a serving plate. Top it with a lot of bacon bits. Enjoy!