The carbonara, for me, has to be one of the easiest pastas that you can make. There is minimal prep work needed and the only cooking you would really have to do would be for the bacon (or some nice jamon serrano or prosciutto) and the noodles. I wanted to change it up a bit by giving it a filipino twist by using Tuguegarao longganisa as the main meat.
I took half a day off from work today to get my license renewed. I took this as an opportunity to meet up with one of my friends who worked in the Pioneer area in Mandaluyong. She suggested Silantro and Ba Noi’s for lunch. Since I’ve already tried Ba Noi’s multiple times, I figured that this was the perfect time to try Silantro out!
My last few dishes haven’t really been the healthiest dishes that you can get. For this Sunday’s family dinner, I decided to go with a brighter, fresher pasta that would still have a lot of bold flavours. My first option was an anchovy and arugula pasta, something that I have done before while I was still in Singapore. Upon checking in the supermarket, arugula was out so I had to check for substitutes that could still work well with the saltiness of the anchovies. I finally decided on an anchovy, cherry tomato, and basil pasta! Read more to check the recipe out.
For the last day of the month, my friends and I decided to go to Bale Dutung in Pampanga for a 10-course degustation. The meal is prepared by Chef Claude Tayag who you might recognize from one of Anthony Bourdain’s shows (No Reservations, if I’m not mistaken) where he visited the Philippines.