Back when I was still living in The Philippines, carbonara was always one the few dishes that i would always try and save up for and buy at the restaurant.

Spaghetti with white sauce was so foreign to us that was always a bit more expensive that Spaghetti Bolognese.

Because of the lack of funds, and the need of wanting to have carbonara more often, I played around with the recipe and have come out with a creamy, tasty carbonara.

It is far from the original recipe that my Italian friends make in their kitchen ~ and probably with a bit more fat.

But I will always remember this as the first recipe that I have ever invented.

Over the years, I have changed the recipe every now and again depending on how I was feeling at that time.

This recipe that I am giving you today, has always been the basis of this carbonara that is my go to comfort food.



Penne Carbonara



Cooking Time: 30 min

Cuisine: Italian





300g Penne Pasta (or any pasta of your choice)

400ml Thickened Cream

200g Bacon (diced)

200g Mushrooms (sliced)

Handful of Parsley

1 tsp oil (I find that when cooking pasta, its always best to have olive oil)

1 tsp salt

Parmesan cheese

Italian herbs



1. In a large pan, cook pasta according to packet instructions. Add salt and oil to boiling water. (This helps in keeping the pasta from sticking together and giving it a little bit of flavor.)

2. For the sauce, fry bacon in a separate frying pan. When the bacon is about halfway done, add sliced mushrooms. (Don’t add any other oil as the fat from the bacon will come out and cook the mushroom).

3. When the mushrooms are brown, add cream. Mix thoroughly.

4. Season to taste with salt, pepper and italian herbs.

5. Take sauce off heat. Add cooked pasta to the sauce. Mix until well combined.

6. Garnish with parsley and parmesan.