It’s pretty obvious how I like pasta very much, and it’s amongst the dozens of reasons why I was eager to visit Italy. The kind of pasta I enjoyed much as a kid, however, is not the same as the Italian’s.
Pinoy pasta is quite different.
Our version of spaghetti bolognese has the usual ingredients, yet we add some extras like hot dogs, sugar and banana ketchup that all in all, give a bit of sweet taste. My favorite carbonara has a creamy white sauce topped with ham and bacon; a balanced mix of all-purpose cream, cream of mushroom soup and evaporated milk defines it.
Now here I get a very meaty spaghetti bolognese, sans the sweetness and the ‘tender juicy hotdogs.’ And the carbonara? Well, it’s still as creamy as the one I would have back home. Until my trip to Rome, I came across the real carbonara for the first time. Less creamy, but boy oh boy, it was divine!