Carbonara: The pasta that’s quick to prepare but is sure to satisfy!

Carbonara-1 (Resized)

I’ve been craving for a good carbonara ever since this video of some Italian restaurant started making its rounds in my Facebook feed. Since it was just my dad and my younger brother here at home for a few weeks, I decided to cook up a batch for a midweek dinner! I already had them block off one weeknight for this and tonight finally arrived! So here’s the basic recipe that I used for the pasta. These are pretty rough estimates but this is the closest I’ve gone to actually measuring my ingredients.


  • 300g Spaghetti
  • 120g Freshly grated parmesan cheese
  • 2 Whole eggs
  • 1 Egg yolk
  • 6 strips Streaky bacon
  • Freshly ground black pepper to taste


  1. Cook the bacon strips over medium heat to preferred doneness. Once cooked, cut into pieces. Leave the oil warm on the pan.
  2. Combine the eggs, yolk, parmesan cheese, and black pepper in a bowl and mix thoroughly.
  3. Boil your pasta up until a minute before indicated cooking time.
  4. Transfer the pasta into the pan with the bacon fat and toss it around in the oil.
  5. While the pasta and pan are still warm but not piping hot, add in the egg, cheese, and black pepper mixture.
  6. Add in your cut bacon and enjoy!

This recipe is just right for three people and is perfect with a little freshly toasted garlic bread. If you want a very quick recap of the procedure, do check out my 15 second recipe video over at Vimeo. Just click on the link below!

Recipe video link: To follow

Aligue (Crab fat) Pasta

Because crab fat doesn't have to taste too sinful.
Because crab fat doesn’t have to taste too sinful.

Back in the kitchen and back writing here in the blog! The past few weeks have seen me playing around with a new format specially for Instagram for sharing the recipes that I make at home. You can check the last three videos out over on Instagram (IG: kipaguirre)! So far, I’ve done a basic risotto recipe, ginger syrup, and, for today, a crab fat pasta.

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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.

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Anchovy Pasta: A quick, healthy pasta that you can cook up in 20 minutes

Anchovies, basil, cherry tomatoes
Anchovies, basil, cherry tomatoes

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.

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