Salted Egg and Pancetta Tagliatelle and Trappistes Rochefort 6

I had a lot of excess culinary cream from my steak dinner (which was almost a month ago – damn, I’m delayed), so I solicited tips on Facebook as to what to do with the excess. Chinkee, co-owner of No. 38 Sports Lounge and Grill suggested that I make salted egg pasta. I’d actually been planning to experiment on that very recipe, and was trying to look for a baseline recipe to use. Luckily, she’d posted one on her blog just a few days before. For me, this was inspired by the bacon and salted egg pasta from Gino’s Pizza in Katipunan, although according to Chinkee, Margarita Fores’ Pepato did it first, but with asparagus instead of bacon. I wanted some porcine goodness, so I decided to model mine after Gino’s version, and following Chinkee’s recipe, available at her blog, One Big Bite.

(As an aside, I recommend this blog to anyone looking for a decent opinion with regard to food. Most of the blogs, aside from their awesome grammar, pander to restaurateurs for free meals and purportedly also get paid, i.e. bribed, to post good reviews. It’s one of the few decent food blogs out there in terms of content content, style and integrity.)

My only variation was that I used pancetta instead of the bacon, which gave a different take on saltiness and umami than the bacon. I crisped some chopped pancetta up in the pan, took it out and used the drippings for the sauce. I added the pancetta back when I tossed everything together. Sadly, my nutmeg and truffle oil were already a bit stale, and didn’t add much flavor.

I paired this with a Rochefort 6. I didn’t get to take notes, and this meal has probably already spent around a month just idling in my brain. What I remember though, is that the pasta was thick and rich, savory and salty in itself despite the total lack of salt added to the dish. The beer did an excellent job of cutting through all the salt and fat, providing some refreshment with its carbonation and (at least relative to the creamy, sinful pasta) lighter bodied. The trademark fruity, berry sweetness of a Belgian brown made sipping this well-made Trappist brew between forkfuls of decadent pasta quite enjoyable. And yes, I never thought that I’d use the word decadent for a savory dish.

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3 Responses

  1. Chinkee says:

    Thanks so much for the kind words, Eli… I will try my best to deserve them. :-) I'm glad your salted egg pasta turned out to be just as decadent and satisfying. Although I must admit, mine was still far from the Pepato version in terms of balance in flavor and texture. Still, my "rustic" take was quite yummy…:-)

  2. jutes says:

    Thanks for mentioning us! :D Hope you enjoyed your creation. Salted egg will always find a place in every Pinoy's heart. Combine it with pasta, and what you have is a dish that is familiar, yet still new :D-Jutes, gino's brick oven pizza

  3. Eli says:

    I think I know what you mean by "rustic," and had the same issue, if you will, with my pasta. Hehehe

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