Homemade gift: Creamy Fettuccini Carbonara for Father's Day

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MANILA, Philippines — There are actually two types of pasta carbonara. One is the classic Italian carbonara, which is cooked to a rich creaminess but without cream. The other is carbonara as we Filipinos know and love it — cooked with cream until rich and creamy. So, if you are making carbonara, you better decide which one you want to whip up. I

This Father's Day, this recipe would be a good pick. The Philippine-style carbonara uses spaghetti or fettuccini, which are more familiar to the little ones, although you can also use penne pasta.

This recipe of Philippine-style Fettuccini Carbonara is by Chefs Sylvia and Ernest Reynoso Gala. 

Philippine-style Fettucini Carbonara

Ingredients:

450 grams spaghetti or fettuccini pasta

250 grams bacon

1/3 cup butter

1 pc. beef or chicken cube

1/2 cup all-purpose flour

2 cups water

1 cup all-purpose cream

1 tsp. each fine salt and pepper

200 grams grated cheese

Procedure:

1. Cook fettuccini or spaghetti in 1 gallon boiling water with 1 tbsp. rock salt, uncovered, then drain.

2. Cook bacon in pan until crispy and oil is rendered. Remove bacon and set aside. Leave the rendered oil in the pan.

3. Add butter to pan with bacon oil, followed by a chicken or beef cube. Stir for 2 minutes.

4. Add all-purpose flour. Mix with wire whisk. Pour in water and all-purpose cream. Season with salt and pepper. Mix with wire whisk until creamy. Turn off fire and toss in pasta and half the grated cheese and cooked bacon.

5. Plate then top with remaining bacon and cheese.

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