Spaghetti with malunggay pesto, pork tapa and egg

Spaghetti with malunggay pesto, pork tapa and egg

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Connie Veneracion


  • 80 to 90 grams spaghetti
  • 1/3 malunggay leaves (see how to strip)
  • 2 to 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon grated garlic
  • drizzle kalamansi juice or lime or lemon juice
  • salt to taste
  • pepper to taste
  • tapa (get the recipe), as much or a little as you like
  • fried eggs sunny side up
  • toasted garlic bits
  • Sriracha


  • Cook the spaghetti in salted water.
  • While the spaghetti cooks, blanch the malunggay leaves for a minute then drain well. Chop — finely or coarsely, that’s up to you.
  • In a bowl, stir together the chopped malunggay, garlic and enough olive oil to make a a thin paste. Drizzle in kalamansi juice and season with salt and pepper.
  • Fry the tapa and the egg.
  • Drain the pasta and toss with the malunggay pesto.
  • Twirl the pasta on two plates (a kitchen tong is useful for this job).
  • Spoon the tapa on one side of the pasta, letting the meat fall where they will.
  • Top the pasta and meat with egg. Sprinkle with toasted garlic bits. Drizzle with Sriracha. Serve your spaghetti with malunggay pesto, pork tapa and egg.