Categories Main Dish, Pasta, Rice, Noodles
Preparation Time10 mins
Cooking Time13 mins
Number of Servings 10


    • 3 Tbsp oil
    • 1 cup bell pepper, red cut into strips
    • 1 Tbsp garlic minced
    • 1 whole roasted chicken/lechon manok shredded, reserve juice from chicken
    • 2 pouch DEL MONTE Carbonara Sauce (400g)
    • 1/2 cup water
    • 1 cup all-purpose cream
    • 1 Tbsp lemon juice
    • 2 tsp lemon zest
    • 1/2 tsp salt
    • 1/2 tsp pepper, black
    • 1/2 pack DEL MONTE Spaghetti (900g) cooked
    • 1/4 cup parmesan cheese
    • 1/4 cup parsley chopped

Cooking Tools Needed

    • Chopping Board
    • Knife
    • Measuring Cups
    • Measuring Spoons
    • Pan
    • Spatula
    • Strainer

Cooking Skills Needed

    • Boiling
    • Sautéing
    • Simmering
    • Slicing


1 Sauté red bell peppers then set aside.

2 Using the same pan, sauté garlic until aromatic. Add the roasted chicken and sauté for 1 minute.

3 Add DEL MONTE Carbonara Sauce, water, and reserved chicken juices. Bring to a boil then turn down to simmer for 5 minutes. Turn off the heat then add all-purpose cream. Season with lemon juice, lemon zest, salt, and pepper.

4 Toss the cooked DEL MONTE Spaghetti, half of the sautéed bell pepper, and sauce. Transfer into a serving dish. Garnish with remaining bell peppers, parmesan cheese, and parsley.


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