Prepare spaghetti in a pot of salted water.
Take chinese sausages, sliced into chunks. Parboil them till tender, add a tablespoon of canola oil and brown. Add rough chopped garlic and two tablespoons of the pasta water. For seasoning, sprinkle cayenne pepper to taste, and italian seasoning (a medley of dried herbs).
When pasta is ready, drain the water, add it to the pan of sausages.
In a small bowl, mix 4 oz of hard cheese, I used manchego, and two eggs at room temperature. Mix till creamy. Take the pasta and sausages off the heat, add to the egg and cheese mixture, and use tongs to mix. The hot pasta will cook the egg mixture. Top with more cheese and chopped parsley before serving.
Chinese sausage + spanish cheese = quintessentially filipino
4 comments:
Sounds delicious!!! I love raw egg for pasta :)
It's a fusion carbonara! ;-) What a coincidence -- Anabel just posted her carbonara recipe, and I've been considering making one. I forgot to buy bacon at the grocery, though. But now, with your version, I'm thinking that the hamon I bought might work. I've still got lots of manchego, too!
Now, to try and persuade Felipe to eat pasta again. A friend told him he's gaining weight, and now he's paranoid and is avoiding carbs! :-/
It's like Panceta but Filipino/Chinese style chinese sausage.
Yeah! I was basically jonesing for carbonara, and scrounged through the refrigerator and dug up the ingredients that resulted in a pinoy carbonara.
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