Salted egg-flavored carbonara? Say less

Salted eggs are a popular food item in many Asian countries. It has been made for hundreds of years and is mostly associated with Philippines and China. For those countries, it was the main source of protein to survive on before refrigerators became common place. The rich flavor comes from soaking duck egg yolks in salt water which preserves them. At the same time, this method adds some unique flavors as well like umami or savory notes.

Salting duck eggs is a delicate dance of balancing the saltiness and density. Salted just right, the egg white can become slightly rubbery while the center reaches its peak juiciness and pleasant granular texture. The rich egg yolk achieves creamy and moist appeal with an appetizing golden hue to boot. You will love when that perfect balance happens because you get this golden liquid oozing out from within. It’s a sign of freshness like no other!

Salted eggs have been used in Chinese cuisine since the sixth century. It is most notably the popular ingredient for making traditional mooncakes. Until recently, salted egg yolk was only available on menus of Chinese restaurants and dim sum spots across Southeast Asia.

And then there was a brilliant idea that changed the foodscape of Asia ever since. Nowadays, salted egg has become an inexpensive but incredibly versatile ingredient that puts some excitement in common dishes, desserts, and drinks. It is now added to everything from croissants to chips to ice cream and more.

Whereas neighboring countries like Malaysia and Singapore have hopped in on the salted egg craze, the Philippines likes to keep it simple. Salted egg cut into wedges or cubes then mixed with diced tomatoes practically goes perfectly as a side dish. Any grilled fish and meat become more lively with the earthy flavor and sweet-salty notes that linger on the palate.  Salted egg can also be turned into tasty and refreshing appetizer when cut into small cubes. It is typically served alongside other ingredients such as cucumber, lettuce leaves, tomato wedges, celery stalks, etc.

Now we have more time in our hands to experiment on the kitchen, it’s high time that Filipinos enjoy salted egg on the more adventurous side.  We’ll start with something simple but welcome reinvention of the flavors of Filipino-style carbonara. Carbonara as Filipinos know it are vastly different from the original carbonara recipe. Adjusted to their sweet palate, Filipinos typically have their carbonara ala pasta Alfredo with bacon and, sometimes, processed cheese. Filipino version of carbonara relies heavily on generous amounts of whip cream instead of egg mixture to make the sauce.

With its salted egg twist, this recipe from Yummy.ph is closer to the original Italian classic.

Ingredients:

• salt, for cooking pasta
• 300 grams spaghetti noodles
• 2 tbsp olive oil
• ½ cup bacon, sliced into strips, plus more for topping
• 4 cloves garlic, minced
• 2 salted egg (itlog na maalat), peeled and chopped finely, and extra for topping
• 2 large eggs
• 1 cup parmesan cheese, and extra for topping
• black pepper, to taste

How to Cook Salted-egg Carbonara:

1. Add some salt to a large pot of water and bring to a boil. Follow package instructions when cooking noodles. Add the drained pasta to the sauce, but save half a cup of the pasta water for the sauce.

    

2. Meanwhile, heat a couple of tablespoons of olive oil in a frying pan or wok. To enrich the flavor, add bacon. Fry for 3 minutes or until the bacon is crispy and the fat is rendered. Add garlic and salted egg, then cook for a few minutes.

    

3. Drop in the pasta and toss in the rendered fat until the pasta is evenly coated.

    

4. Beat eggs and parmesan cheese in a bowl until the mixture is smooth. Once the pan is removed from the heat, add the egg-cheese mixture and mix until combined. Make sure eggs don’t scramble. The consistency of the sauce can be changed by adding reserved pasta water.

    

5. This dish goes great with cracked black pepper and also needs bacon, salted eggs, and Parmesan cheese sprinkled on top.