Camille R Colmenares

A Filipino-style carbonara loaded with bacon, ham, mushrooms, and two kinds of cheese, finished with a smoky torch-bubbled topping. Creamy, indulgent, and made for potlucks and celebrations!
If there’s one pasta dish that can turn an ordinary gathering into a full-blown fiesta, it’s Smoked Carbonara Pasta—Filipino-style! 🇵🇭✨ This creamy, indulgent dish is not your typical Italian carbonara. Instead, it’s loaded with bacon, sweet ham, mushrooms, and two kinds of cheese, then finished with a torch-bubbled cheesy crust that brings a smoky aroma you can’t resist.
Perfect for potlucks, birthdays, or New Year’s celebrations, this dish feeds a crowd and guarantees that your tray will be wiped clean in no time. It’s rich, comforting, and oh-so festive—truly made for sharing.
Unlike the traditional egg-based Italian version, Filipino carbonara is all about creamy sauces and cheesy layers. Think of it as the love child of carbonara and baked macaroni—but with a smoky, dramatic finish from the kitchen torch.
Here’s what makes this recipe extra special:
This dish is designed for big servings (about 10 plates per batch), making it ideal for large gatherings. You can even prep it ahead and just torch the cheese topping right before serving. Pair it with garlic bread or a fresh side salad to balance the richness.
For extra flair, sprinkle more bacon crumble on top after torching—your guests will love the added crunch.
Filipino celebrations always call for a big pasta tray, and this smoked carbonara delivers both comfort and spectacle. The creamy sauce keeps it indulgent, while the torching moment gives that “chef’s table” drama. Imagine bringing this to a party—everyone’s watching as the cheese bubbles and browns, and then diving into that smoky, cheesy goodness. Instant crowd-pleaser!
So the next time you’re tasked with bringing a dish to a potluck, skip the store-bought trays and wow everyone with this Smoked Carbonara Pasta with Torched Cheesy Top. Guaranteed applause. 👏
A Filipino-style carbonara loaded with bacon, ham, mushrooms, and two kinds of cheese, finished with a smoky torch-bubbled topping. Creamy, indulgent, and made for potlucks and celebrations!

For extra smoky flavor, torch the cheese in layers.
Use half the pasta if you like your carbonara saucier.
Add extra bacon crumble on top for crunch.
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Boil spaghetti noodles in salted water until al dente.
Drain and set aside.
Melt butter in a large saucepan over medium heat.
Sauté onion and garlic until fragrant.
Stir in bacon crumble and ham, cook until lightly browned.
Add mushrooms and toss well.
Pour in cream of mushroom soup and rinse the can with ½ cup water, add to pan.
Stir in evaporated milk and all-purpose cream.
Season with salt and pepper.
Add grated cheese and stir until melted and sauce thickens.
Add cooked spaghetti to the sauce and mix until well coated.
Transfer pasta to a serving tray.
Top with grated Quickmelt cheese.
Torch until bubbly and golden with smoky aroma.
Garnish with extra bacon crumble if desired.
2/20/2025
Thank you chef! Nasarapan yung husband ko last New Year, nagpaluto ulit 😁
2/2/2025
Like ko din I try momshie.. tnx for sharing your recipe 🥰
12/13/2024
Matry nga!!
11/21/2024
I love it, except why with onion 😭
11/19/2024
The amount of sauce I only use for half kilo spag. Mas masarap kasi saucy.
11/18/2024
Your videos are soothing to listen to. Parang nanunuod ng DelMonte Kithenomics hehehe
11/18/2024
Nagutom ako
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Serving Size: 1 plate (about 250g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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