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