Okay. Not the first combination I will think of. If a friend hadn’t cooked it and her husband posting it on Facebook, I am not sure even if I would tried it out if I ran across it on my own. But this was really good. Surprisingly flavors, but good. It’s like Filipino American pasta fusion (which is really really something I don’t like, Fusion, I mean).
I am quite flexible with pasta recipes. I think of this as my trash compact wherein all things that need to go to, go. So I was willing to try this very much. I looked up a couple of recipes, counted my targeted calories, and ended up with my recipe below. Upped the protein too (I forgot egg was protein actually). And I was surprised the way it turned out. Not too salty, not too heavy either. It was actually really good. It was creamy, reminiscent of the salted egg, without overpowering the pasta completely. I think the first few original recipes I found weren’t of Philippine origin, but I didn’t follow them anyway.
Salted Egg Pasta Recipe
3 strips of bacon or 1/4 to 1/3 cup of guanciale, diced
few tablespoons of olive oil as needed
3 cloves of garlic, smashed and peeled
2 to 3 ounces of chicken, diced
1/2 cup cooked pasta
2 tablespoons of cream
1 salted egg, diced
salt as needed
Render the fat from the guanciale and let this fry up a bit. Add in more olive oil if needed. There should be about 2 tablespoons of oil in the pan. Remove if too much oil. Add in the garlic, followed shortly by the chicken. Once cooked through, add in the pasta and toss with oil. Add the cream, then the salted egg. Add in a bit of cooking water if necessary. Let this boil and heat through until the flavors combined. Taste. Adjust seasoning if needed. I didn’t add any more to my dish, but if too salty, add in more cream.