I know I promised a recipe of this authentic Carbonara before. Im sorry, that was a few months ago. Time has a way of getting away from me.
This recipe was thought to us by Chef Xavier Btesh of French Kusina, who also taught us how to make this Nicoise Salad at The Maya Kitchen.
If you’re used to our Filipino Carbonara Recipe, you better head on that link but if you’re in for a little food adventure, please try this version! It’s very light and I liked it despite my protestations.
Chef Xavier mentions that this is how the Europeans usually prefers them and that the cream on our carbonara is probably an American influence on the Filipino food.
It’s actually very easy and with less steps than I would have expected it to be being a French Recipe. I was surprised because
Here is Chef Xavier Btesh version of the authentic carbonara. Enjoy!
A bit of something I found interesting is that I noticed Chef Xavier measures by the espresso cup. I just thought I’d mention it in case you’re wondering why the measurement is using espresso cups. 😛
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