Creamy Lechon Sisig Pasta

Ingredients for Creamy Lechon Sisig Pasta

• 500 g spaghetti
• 500 g chopped lechon head meat, including cheeks, ears, tongue, and brains
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon chili flakes or freshly chopped red chilies
• 2 tablespoons calamansi juice
• 150 ml cream
• 1 egg yolk
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped spring onions
• Grated Parmesan cheese, for garnish

How to cook Creamy Lechon Sisig Pasta

1. 1.Cook spaghetti according to package directions; drain and set aside.
2. 2.Heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes, until soft and fragrant.
3. 3.Add lechon and cook until crisp and golden. Stir in calamansi juice and chili.
4. 4.Whisk cream and egg yolk together. Lower heat, add mixture, and stir continuously until gently thickened without curdling.
5. 5.Toss in spaghetti, season with salt and pepper, then garnish with spring onions and Parmesan.