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Makes 2 to 3 servings
Preparation and cooking time:


6 pieces salted eggs
3 pieces eggs
2 cups pasta noodles
3 pieces longganisa
1 tablespoon butter
2 tablespoons chopped onion
1 tablespoon minced garlic
1/2 cup all-purpose cream
1/2 cup parmesan cheese
1/2 teaspoon curry powder
Salt and pepper to taste
Spring onions, as needed
Chives, as needed


  1. Separate the salted eggs’ egg whites and egg yolks. Mash the salted egg yolks as fine as possible. Set aside.
  2. Separate Eggs’ egg whites and egg yolks. Set egg yolks aside.
  3. Boil the pasta in salted boiling water over high heat until almost cooked, about 8 to 9 minutes or just before al dente. Set aside, saving some of the pasta water to loosen the sauce later.
  4. Over medium heat, fry the longganisa in the butter on a medium saucepan until fat has been rendered and crispy. Add the onions and garlic and sauté until aromatic and translucent. Pour in the cream and add the mashed salted egg yolks. Mix until sauce is smooth. If sauce is too thick, loosen with a bit of the pasta water until a little looser than desired final consistency.
  5. Add the cooked pasta into the sauce and mix until fully coated and pasta is cooked through or al dente. Turn off the heat. Mix in the parmesan, curry powder, and egg yolks until well combined and evenly coated. (The heat of the pasta will cook the eggs, however, you may choose to cook the egg yolks with the sauce just before turning off the heat to make sure it it thoroughly cooked.)
  6. Adjust seasoning with salt and pepper as needed.
  7. Top with spring onions and chives. Serve hot.

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