All-Pinoy Pasta: Longganisa and Salted Egg Pasta

9 months ago

longganisa and salted egg pasta

Love breakfast food? Have it any time of the day with this pasta dish that features your favorite almusal staples! With the addition of salted egg into the mix, you’ll get a garlicky-salty-savory combination!  



Makes 3-4 servings


6-8 links Vigan longganisa

2 Tbsps Water

1⁄4 cup Olive oil

3 cloves Garlic, minced

1 Onion, diced

1 Tomato, diced

1 tsp Cane vinegar

1⁄2 cup Reserved pasta water

  • Sea salt and freshly ground black pepper, to season

1⁄4 kilo Spaghetti noodles, cooked according to package instructions

2 Salted eggs, roughly chopped


  1. In a sauté pan over medium heat, place the longganisa in water and cover to boil for 2-3 minutes. Remove cover and continue cooking until most of the liquid has evaporated.
  2. Add olive oil and prick each longganisa with a fork, letting the fat ooze out. Carefully crumble with a knife and continue cooking until crisp. Remove from the pan and set aside.
  3. In the same pan, sauté the garlic, onions, and tomatoes. Add the cooked longganisa bits and continue sautéing.
  4. Add the vinegar and a splash of reserved pasta water and stir to mix. Simmer for 1-2 minutes so that all the flavors are incorporated. Season with sea salt and freshly ground black pepper.
  5. Add the cooked pasta and toss until mixed through. If pasta seems too dry, add pasta water in increments and toss to mix. Adjust seasoning before removing from heat.
  6. Transfer to a serving plate and top with salted eggs. Serve hot.


Recipe and photographed by Idda Aguilar


Pair it with Black and White Sago’t Gulaman and Jojo’s Ensaymada

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