DIFFICULTY: Moderate


Ingredients:

Lechon Kawali Sisig:
1 tablespoon oil
1 white onion
½ kilo lechon kawali, chopped
½ tablespoon soy sauce
2 pieces calamansi juice
Salt and pepper to taste

Carbonara:
500 grams spaghetti
4 eggs
2 tablespoons Olive oil
¼ cup Parmesan cheese
Extra Parmesan cheese for topping
Salt & pepper to taste

Procedure:

  1. Saute onion in oil until soft. Add lechon kawali and stir-fry. Mix in soy sauce and calamansi. Stir fry until it dries and crisps up. Season with salt and pepper.
  2. Bring water to a boil and salt generously. Cook pasta. Drain.
  3. Add crispy sisig to the cooked pasta. Add a ladle full of pasta water and mix everything together.
  4. In a mixing bowl, whisk eggs with olive oil and Parmesan cheese.
  5. Turn off heat of the pot where the sisig pasta mixture is in. Mix in the egg Parmesan mixture. Season with salt & pepper as needed.
  6. Serve with more Parmesan cheese and parsley on top.

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