Bagoong Alfredo Pasta
Don’t show this to an Italian… 👀🇮🇹
I just made Anchovy Alfredo pasta—but swapped anchovies for BAGOONG!
Yeah… Filipino shrimp paste in a creamy, cheesy Italian classic.
And before you come for me—hear me out.
That salty, funky, umami bomb melts right into the sauce and takes it to a whole different level.
It’s rich, it’s bold, it’s unexpected… and somehow it just WORKS.
This is what happens when Filipino flavor meets Italian comfort food.
Would you try this… or nah? 🤔👇
Ingredients
3 lb bag of Spaghetti
4 Tbsp. unsalted butter
4 Garlic cloves minced
3 Tbsp. bagoong
1 c heavy cream
1 c grated Parmesan cheese
Black pepper
Instructions
Cook the noodles al dente according to package instructions. Reserve about 1 cup of pasta water, then drain.
In a large pan over medium heat, melt the butter. Add minced garlic and sauté until soft and fragrant — keep it golden, not burnt.
Stir in bagoong and cook until fully dissolved and combined. That’s where the deep, savory flavor kicks in.
Pour in the heavy cream and bring to a gentle simmer.
Add grated Parmesan cheese and stir until smooth, creamy, and fully melted.
Add the cooked fettuccine to the sauce and toss until evenly coated. Season with black pepper to taste. Add a splash of reserved pasta water if needed to loosen the sauce.
Plate and finish with extra Parmesan if you want to level it up.
Optional but highly recommended — top with shrimp sautéed in butter and garlic.
Creamy, garlicky, and loaded with umami.