Spaghetti Carbonara Recipe, Malaysian Home Style: Ingredients, Steps and Tips

Carbonara is one of the most popular pastas in Malaysia. The sauce is white, creamy and mild, so children usually like it too. In this guide, we share an easy spaghetti carbonara recipe for home cooks, along with tips, variations and how to store leftovers.

However, the version you know from local cafes is quite different from the Italian original. So we explain the difference below, and then you can choose the style you prefer.

Ingredients for this spaghetti carbonara recipe

The amounts below are home estimates for 3 to 4 people. Adjust them to suit your family.

Pasta and protein

• Spaghetti, 250 g
• Smoked chicken or beef bacon, 150 g, cut into small pieces
• Button mushrooms, 1 small can or 150 g fresh, sliced
• Garlic, 4 cloves, finely chopped
• Big onion, 1, diced

For the creamy sauce

• Cooking cream, 250 ml (or evaporated milk, see variations)
• Fresh milk, 100 ml
• Grated cheddar or parmesan, 3 tablespoons
• Butter or olive oil, 2 tablespoons
• Ground black pepper, 1/2 teaspoon
• Salt to taste
• Dried or fresh parsley to garnish

Prep time, cook time and servings

Preparing the ingredients takes about 10 minutes. Then the cooking takes around 20 minutes, including boiling the spaghetti. In total, plan for about 30 minutes for 3 to 4 medium plates.

How to cook this spaghetti carbonara recipe step by step

1. Bring a large pot of water to the boil and add a teaspoon of salt.
2. Boil the spaghetti for one minute less than the packet says, so it stays slightly firm.
3. Keep half a cup of the pasta water, then drain the spaghetti.
4. Meanwhile, melt the butter in a pan over medium heat.
5. Fry the smoked chicken or beef bacon until slightly crisp, about 3 minutes.
6. Add the garlic and onion, and stir until soft and fragrant.
7. Next, add the mushrooms and cook for 2 more minutes.
8. Lower the heat, then pour in the cooking cream and fresh milk.
9. Simmer gently for 3 to 4 minutes until the sauce thickens a little. Do not let it boil hard.
10. Stir in the cheese, black pepper and salt until the cheese melts.
11. Finally, add the spaghetti and toss well. If the sauce is too thick, add a splash of pasta water.

Serve it right away with parsley and a little more black pepper on top.

The Italian original and the Malaysian version

The original carbonara from Italy does not use cream. Instead, the sauce comes from eggs, pecorino or parmesan cheese, black pepper and cured pork. The heat of the hot spaghetti cooks the eggs into a smooth sauce.

In Malaysia, however, most cafes and home cooks use cooking cream or evaporated milk. The reason is simple: cream is easier to control and does not scramble like eggs. Both styles taste good in their own way. As a home preference, our recipe uses smoked chicken or beef bacon, with no pork and no wine.

Tips for a better spaghetti carbonara recipe

• Use low heat once the cream goes in, because high heat can split the sauce and make it oily.
• Keep some pasta water, since its starch helps the sauce cling to the spaghetti.
• If you can, grate the cheese yourself so it melts faster.
• Cut back on salt when you use beef bacon, as it is already salty.
• Serve it straight away, because creamy sauce thickens as it cools.

Variations on the spaghetti carbonara recipe

Use evaporated milk

Swap the cooking cream for a small can of evaporated milk and a little cornflour. As a result, the sauce tastes lighter and costs less. Stir often so it does not stick to the pan.

Try it with egg yolks

For a taste closer to the Italian style, beat 2 egg yolks with the cheese. Then turn off the heat and toss the mixture with the hot spaghetti until the sauce thickens. In addition, cook it until the egg is no longer runny if children, older people or pregnant women will eat it.

Add chilli for a spicy version

Sprinkle in chilli flakes, or fry 2 bird’s eye chillies with the garlic. Some people also add prawns or grilled chicken. For a red pasta instead, try our spaghetti bolognese recipe. Alternatively, for a pasta without sauce, see the aglio olio recipe.

Good side dishes

Carbonara is rich, so pair it with something fresh. For example, a cucumber and tomato salad with a squeeze of lime works well. Garlic bread is also popular for wiping up the extra sauce.

For a family dinner, serve this spaghetti carbonara recipe with mushroom soup or mixed boiled vegetables. A cold drink such as iced lemon tea also balances the creamy taste. If you have many guests, then make two kinds of pasta so there is a spicy and a mild choice.

How to store leftovers

Put leftovers in a covered container and keep them in the fridge. According to USDA FSIS, you should refrigerate leftovers within 2 hours of cooking and finish them within 3 to 4 days.

Reheat on low heat and add a little milk so the sauce turns smooth again. Also, avoid reheating the same portion many times.

No time to cook? Try the ready-to-eat version

Some days you get home late and have no energy to boil pasta. On those days, a ready meal can save dinner.

MakanHubb makes Spaghetti Carbonara in a retort pack, with spaghetti and creamy sauce in one pack. It needs no fridge and keeps for 1 to 2 years before opening. You can eat it straight from the pack or soak the pouch in hot water for a few minutes. Prices start from RM17.90 a pack.

If you like dishes with gravy, also try the laksa johor recipe and the thai laksa recipe at the weekend.

FAQ about the spaghetti carbonara recipe