3 Ingredients That Make Filipino Spaghetti “Filipino”

A plate of my dad's Filipino spaghetti.

A plate of my dad’s Filipino spaghetti. Photo by me

Recently, my father whipped up a batch of his famous spaghetti. It’s a serious guilty pleasure: it’s rich, comforting and, well, sweet. That last term isn’t normally used to describe traditional spaghetti. But for Filipino spaghetti, it’s standard.

Filipino spaghetti is a hybrid dish that shares the same ingredients from its Italian influence. The dish tends to be on the sweeter side and has an uncommon protein, but I promise you it tastes better than it seems.

To be completely honest, it’s not a revolutionary dish. If anything, it’s an unusual take on traditional spaghetti and meatballs that would probably cause celebrity chef Giada de Laurentiis‘ Aunt Raffy to scoff at the dish (if you’re a Giada at Home fan, you’ll know exactly what I’m talking about.)

But there’s just something about Filipino spaghetti that makes it delicious and comforting. I don’t know whether if it’s a play on sweet where savory should be, or the unfamiliarity of the “mystery meat.” All I know is that growing up, Filipino spaghetti was one of those dishes comfort dishes to look forward to for seconds. And thirds. Sometimes fourths.

Here are the three ingredients that converts traditional Italian spaghetti into a Filipino masterpiece.

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