Got a big celebration coming up? Forget your usual pancit or palabok—that’s boring! Surprise everyone and whip up something way more exciting, like this sisig carbonara.
This recipe marries two classic dishes many Filipinos feel very passionate about, bringing them together into a curious, spotlight-stealing centerpiece. Imagine the sizzling, bright flavors of sisig, here made with extra crispy pork belly, folded into the nostalgic creaminess of Filipino-style carbonara. Why not?
What is Filipino-style carbonara?
Filipino-style carbonara adapts traditional Italian carbonara to Pinoy tastes and local ingredients. While the Italian version relies on eggs, Pecorino Romano, and cured pork like guanciale or pancetta, Filipino-style carbonara has a cream-based sauce with cheese, usually Parmesan, plus bacon or ham.
This recipe swaps out the bacon with crispy pork belly sisig. Sautéed with chilies and calamansi, the spicy-tangy pork cuts through the richness of the creamy carbonara sauce, which comes together so quickly with Fiesta’s Creamy Carbonara Sulit Pack. You get enough spaghetti and ready-to-pour carbonara sauce to feed everyone in your party—all for just P144!
Ingredients
Fiesta Carbonara
- 1 Fiesta Creamy Carbonara Sulit Pack
- 4 tbsp butter
- 1 medium white onion, diced
- 4 cloves garlic, minced
- black pepper, to taste
Crispy Pork Belly Sisig
- 1 kg pork belly (liempo cut)
- neutral oil, for frying
- 2 tbsp soy sauce
- 2 tbsp calamansi juice
- 3 tsp white vinegar
- 3 tsp liquid seasoning
- 3 medium white onions, diced
- 6 garlic cloves, minced
- 4 siling pangsigang (green chilies), thinly sliced
- 3 siling labuyo (red chilies), thinly sliced
For Garnish
- sliced green chilies
- diced red or white onions
- crushed chicharon
Cook pasta: Bring a pot of salted water to a boil. Cook Fiesta Spaghetti to package instructions or until al dente. Reserve ¾ cup of pasta water. Drain spaghetti and set aside.
Make carbonara sauce: Melt butter in a pan over medium heat. Add onions and garlic, then sauté until aromatics are soft and fragrant. Add Fiesta Carbonara Sauce to the pan with reserved pasta water. Stir to combine, taste, then season with black pepper to taste. Keep carbonara sauce warm while you make your sisig.
Fry pork belly: Pat pork belly dry on both sides with paper towels.
Pour about 2 inches of neutral oil into a deep skillet, heavy-bottomed pot, or Dutch oven. Heat over medium-high heat until a deep-fry thermometer registers 350°F. Working in batches, fry pork belly until crispy and golden brown. Transfer fried pork belly to a metal rack over a baking sheet or paper towel-lined plate. Repeat with remaining pork belly. Let cool for about 10 minutes.
Chop pork belly: Once fried pork belly is cool enough to handle, slice fried pork belly into small, bite-sized pieces. Set aside.
Make sisig seasoning base: Combine soy sauce, calamansi juice, vinegar, and liquid seasoning in a small bowl. Whisk together and set aside.
Make crispy sisig: Heat about 2 tbsp neutral oil (you can use the leftover frying oil from the pork belly) to a large skillet over medium heat. Add onions, garlic, and chilies. Sauté until fragrant and onions are translucent. Add fried pork belly pieces and stir to combine. Add sisig seasoning base and stir again until pork pieces are evenly coated. Set aside a bit of cooked crispy sisig for garnish.
Finish carbonara: Transfer cooked crispy sisig to the carbonara sauce. Stir to combine. Add cooked Fiesta Spaghetti, then stir with tongs until pasta is evenly coated.
Serve: Transfer sisig carbonara into a large serving dish. Garnish with sliced green chilies, diced onions, crushed chicharon, and reserved crispy sisig. Serve and enjoy!
