Salted Duck Egg and Chorizo Spaghetti

Salted Duck Egg and Chorizo Spaghetti

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 to 3
Author Connie Veneracion


  • spaghetti (or your preferred pasta shape) for 2 to 3
  • 2 salted duck eggs
  • 1/4 cup olive oil extra virgin
  • 1 tablespoon sun-dried tomatoes in herbed oil
  • 1/2 teaspoon pepper
  • small handful a small handful of sweet basil (or 1 tablespoon dried basil)
  • 1 tablespoon butter
  • 1/3 to 1/2 cup chopped chorizo
  • salt to taste
  • snipped scallions to garnish


  • Cook the spaghetti in salted water.
  • While the noodles cook, shell and lightly chop the salted duck eggs. Put in the blender or food processor with the extra virgin oil, sun-dried tomatoes and pepper. Process until smooth. Add the basil. Pulse a few more times.
  • Heat the butter in a frying pan. Add the chopped chorizo and cook over medium-low heat for a minute or two.
  • Add the cooked pasta to the chorizo. Toss well.
  • Pour the salted duck egg sauce over the pasta. Toss well. Taste.
  • Ladle the salted duck egg and chorizo spaghetti into bowls, garnish with snipped scallions and serve at once.