Sisig Carbonara

Sisig Carbonara (Ren Yi's) Pic


Filipinos are discovering more and more ways to enjoy this delicacy from Pampanga – from bar chow (pulutan) to go with beer, to appetizer, main dish, and now pasta topping.


Serves: 4 persons

Prep Time: 10 minutes

Cooking Time: 20 minutes




  • 150 grams bacon, chopped
  • 1/2 cup diced onions
  • 2 pieces chili pepper, sliced
  • 2 packs prepared sisig
  • salt and pepper to taste
  • 1 1/2 tablespoons mayonnaise
  • 3 tablespoons butter
  • 9 tablespoons cream
  • 700 grams cooked linguine pasta
  • grated Parmesan cheese
  • chopped chives
  • crushed pork crackling (chicharon)




  • Put bacon in hot pan and cook until crisp and brown.
  • Add onions and sauté until translucent.
  • Add chili pepper and sisig.
  • Season with salt and pepper.
  • Add mayonnaise.
  • In a large pan, heat butter and cream. Season lightly.
  • Add in cooked linguine and toss to coat with the cream sauce.
  • Transfer linguine to a platter. Top with sisig mixture, cheese, chives, and chicharon.



  • Nothing beats the flavor of freshly-cooked sisig, but when you’re in a hurry, frozen or even canned sisig will do as well.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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