Bicolanong Tahong and Bagoong Pasta Recipe

Bicolanong Tahong and Bagoong Pasta is a unique pasta dish that combines the taste of classic Filipino favorites as ingredients, Adobong Tahong and Bagoong Alamang, fused with spaghetti pasta. Even with demanding elements integrated into the recipe, you don’t have to know how to make bagoong alamang or cook adobong tahong from scratch!

This savory and strong-flavored food recommends locally made ingredients such as Adobong Tahong in Olive Oil by Better Options, an adobong tahong gourmet which uses naturally juicy and flavorful tahong sourced from local farmers marinated and stewed in a briny mixture of soy sauce and vinegar, and Bagoong Alamang by Raviel’s an all-natural condiment free from artificial food coloring.

Ingredients

• 300 g Spaghetti cooked 
• 2 bottles Better Options Tahong, drained 
• 1 tbsp oil from the bottled tahong 
• ¼ cup pork fat 
• 1 pc garlic head, minced 
• 1 pc large red onion, minced 
• ½ tbsp ginger 
• 2 tbsp Raviel’s Bagoong 
• 3 pcs large santol, seeds removed and minced 
• 3 cups coconut cream 
• 3 pcs green chilies 
• 4 pcs red chilies 
• Salt and pepper to taste 
• Chopped parsley for garnish

Preparation

Directions

1. In a pan, cook the pork fat in the tahong oil until the oil from the pork has rendered.
2. Add the minced garlic, red onion, and ginger to the pan. Sauté until the onions are translucent and fragrant.
3. Stir in the minced santol and cook for about 3-5 minutes.
4. Pour in the coconut cream and add the bagoong. Bring to a boil and cook for 5 minutes.
5. Lower the heat, cover the pan, and simmer until the liquid is reduced by half. Stir in the green and red chilies. Adjust the taste with salt and pepper. Simmer for another 3 minutes.
6. Add the tahong and stir for 30 seconds to combine.
7. Add the cooked spaghetti to the pan and toss to coat the pasta with the sauce. Top with chopped parsley and serve warm.