Creamy Bacon Mushroom Carbonara (Filipino Style)

4.9 from 18 reviews


  • 250g Edamame Protein Pasta
  • 250g Yellow Soybean Protein Pasta
  • 250g Bacon, chopped
  • 1/2 cup canned sliced button mushroom
  • 1 tbsp cooking oil
  • 3 tbsp butter
  • 6 cloves garlic, minced
  • 1 white onion, chopped
  • 2 tbsp all-purpose flour
  • 1 cup chicken stock or 1 chicken cube + 1 cup water
  • 3 tbsp Parmesan cheese
  • 2 cups all-purpose cream
  • salt and pepper to taste
  • 3 tbsp chopped parsley


  1. Cook the pasta according to package direction. They both cook at 5 minutes, so sabay na.
  2. Drain and set aside.
  3. Pan fry bacon in non-stick pan with 1 tbsp cooking oil until brown and lightly toasted. Remove bacon from pan. Set aside.
  4. Using the same pan and remaining bacon fat, add in butter, garlic, and onions. Cook until onion becomes translucent and fragrant.
  5. Add the mushroom and cook for around 30 seconds.
  6. Add all-purpose flour and cook for a minute.
  7. Pour in stock little by little while mixing continuously to prevent lumps from forming.
  8. Bring to a boil then pour in all purpose cream. Mix Well.
  9. Add parmesan cheese and half of the cooked bacon.
  10. Mix well.
  11. Season with salt and pepper.
  12. Toss in or pour over cooked pasta.
  13. Top with crumbled bacon, more cheese, and chopped parsley before serving.