Longganisa Carbonara: A Filipino take on the classic pasta dish

The longganisa meat outside of the casing and in the middle of crisping up.
The longganisa meat outside of the casing and in the middle of crisping up.

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.

The finished product!
The finished product!

Ingredients, Serves 4:

  • 9 pieces Tuguegarao Longganisa
  • 2 whole eggs
  • 2 egg yolks
  • Parmesan cheese
  • Freshly crushed black pepper

How to make it happen:

  1. In a pan, cook the longganisa until the oil is rendered and the meat is crispy.
  2. Take the longganisa out of the casing once oil is rendered to get crispy bits of meat.
  3. Strain the longganisa meat and leave half of the rendered oil in the pan. Keep in low heat.
  4. In a pot with salted boiling water, add in your spaghetti.
  5. In a bowl, mix in the whole eggs and egg yolks with freshly grated parmesan until you get to a slightly thick consistency.
  6. Add in freshly cracked black pepper.
  7. When the pasta is a minute away from preferred doneness, transfer the noodles into the pan with the oil and coat the noodles.
  8. Turn the heat off of the pan. This bit is important so that the egg doesn’t cook and turn into a cheese and pepper omelette.
  9. Once noodles are properly coated and the temperature has gone down a bit, pour the egg, cheese, and pepper mixture over the pan and mix well.
  10. Add in the crisp longganisa bits and serve

The result of this should be a nice, smooth, creamy sauce without the need for any actual cream. What I love about this is that it is just super simple and easy to prepare, so much so that it is HARD to get this wrong. Try it out and this will be definitely not fail to please.

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