1/1 Photo of Helene's Carbonara Supreme
actually, when i first tried cooking Carbonara about 5 years ago, i didn't really research for its recipe. i was in supermarket and facing the chiller with all kinds of cheese and creams. wondering to cook a different pasta aside from tomato base. i just imagined putting together Philadelphia Cream and Heavy Whipping Cream together to make white sauce. it tasted awesome! i improved it by finding the best Whipping Cream brand. trial here and there. and maintained the Philadelphia Cream Cheese as it gives the sauce a different kick compared to the ones i ate in restaurants. voila! time to post it.
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Units: US | Metric
- 1cook pasta al dente.
- 2put a pan without oil in medium heat. once the pan is hot, put all the chopped streaky bacon. stirring often until bacon brings out its own oil and bacon bits are crispy. remove from its oil and set aside.
- 3add olive oil onto the bacon oil.
- 4brown garlic. caramelize the onion.
- 5add in the fresh mushrooms. cook for 2 minutes.
- 6put in the whole Philadelphia Cream Cheese and melt it under low heat.
- 7once the Cream Cheese is melted, add the Emborg UHT Whipping Cream.
- 8season with salt and pepper.
- 9mix in half of the crispy bacon bits.
- 10if you prefer the carbonara mixture not too creamy or too thick, just add fresh milk at the last stage of cooking and simmer only for 1 minute.
- 11toss the al dente pasta onto the cream mixture and top with remaining crispy bacon bits and lots of parmesan cheese. drizzle with a dash of paprika powder.
- 12optional. serve with champagne grapes.
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Nutritional Facts for Helene's Carbonara Supreme
Serving Size: 1 (384 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1771.6
- Calories from Fat 1170
- Total Fat 130.0 g
- Saturated Fat 76.4 g
- Cholesterol 433.1 mg
- Sodium 527.6 mg
- Total Carbohydrate 120.9 g
- Dietary Fiber 5.6 g
- Sugars 4.8 g
- Protein 33.2 g