LAST week, Sen. Miriam Santiago shared her “laswa” recipe. Today, her running mate, Sen. Bongbong Marcos, whips up spaghetti carbonara.

 

The vice presidential candidate, unknown to many, is a food enthusiast who also fancies cooking.

 

Marcos talks about what makes his palate happy.

 

Favorite food?

 

Kare-kare.

 

Salt or pepper?

 

Pepper.

 

Patis or suka?

 

Suka.

 

Sweet, spicy, salty or bitter?

 

Actually, sour.

 

Meat, seafood or vegetables?

 

Seafood.

 

Bread or rice?

 

Rice.

 

Typical breakfast?

 

Muesli, honey, yogurt, juice.

 

Favorite fruit?

 

Green mango, mangosteen.

 

Favorite dining destination?

 

Mother’s kitchen.

 

Favorite drink?

 

Buko juice.

 

Favorite spirit?

 

Cognac.

 

Do you cook? If so, what is your specialty?

 

Yes, people like my osso buco.

 

If you were an ingredient, what would you be and why?

 

Calamansi because sour is my favorite.

 

At the end of a long day, what food do you long to go home to?

 

Kanduli sa miso or nilagang baka.

 

What is the farthest you have traveled for food and for what dish?

 

All the way to Barcelona, Spain, to eat at El Bulli.

 

Does your spouse influence your eating habits?

 

I influence her choice of food. I’m very adventurous.

 

When you think of food, is there one person you associate it with?

 

My mother.

 

If you were to host a dinner for a visiting head of state, what dish will you insist to be prepared and why?

 

Tinola or binakol. The foreigners seem to like it.

 

Where did you first wine and dine your partner?

 

An Arabic restaurant in New York.

 

Do you recall details of the date?

 

I did not have my wallet with me and Liza had to pay for dinner!

 

If you are to be vice president-elect, how will you celebrate your victory, intimately, with your partner?

 

Dinner at a favorite restaurant, probably with friends.

 

Since he cooks by feel, I took the liberty of giving an approximation of the quantity of the ingredients so that you may try Bongbong’s Carbonara.

 

 

 

 

 

 

Spaghetti Carbonara

 

 

 

Boil ½ k of spaghetti.

 

Put 2-3 tbsp of olive oil in a pan.

 

Add 6 crushed garlic cloves, adjust garlic to taste.

 

Before garlic colors, add 150 g pancetta sliced into thin strips.

 

Cook pancetta a few minutes. Add a splash of white wine and simmer to reduce slightly.

 

Break 2-3 large eggs into a bowl and whisk. Add freshly cracked pepper and approximately a cup of freshly grated parmesan cheese to the eggs.

 

When pasta is al dente, transfer the hot noodles immediately to the bowl with the egg mixture. Toss until the egg mixture is absorbed. If it is too dry, add a little pasta water to thin it out.

 

Add the oil with garlic and pancetta. Toss well.

 

Sprinkle with a tablespoon of chopped parsley. Serve with a little more parmesan cheese if you wish.

 

Serve immediately.