AuthorBiteSizedExperience a delightful fusion of Filipino flavors and Italian comfort with this Keso de Bola and Longganisa Alfredo, a dish that’s rich, indulgent, and perfect for any occasion. This recipe combines the creamy decadence of a classic Alfredo sauce with the bold, garlicky flavor of pork longganisa, resulting in a unique culinary experience. At its heart is the beloved Filipino cheeses: keso de bola, known for its tangy, nutty flavor that melts into a velvety base. The pasta, cooked perfectly al dente, is the ideal canvas for this luscious sauce, which clings to every strand with its rich, cheesy embrace. Crumbled garlicky longganisa, sautéed until crispy and golden, introduces a smoky and savory contrast that elevates each bite, while minced garlic adds depth and an irresistible aroma. A sprinkle of freshly grated keso de bola and a garnish of chopped parsley not only enhance the presentation but also deliver a burst of fresh, vibrant flavors. In just 45 minutes, you can create a dish that’s perfect for family dinners, date nights, or special gatherings, offering a sophisticated twist on comfort food that’s sure to impress. Each bite is a harmonious blend of creamy, savory, and garlicky goodness, embodying the warmth of home-cooked Filipino meals with an international flair. Whether you're celebrating the holidays, indulging in a midweek treat, or surprising loved ones with something extraordinary, this Keso de Bola and Longganisa Alfredo delivers layers of flavor that are as comforting as they are exciting, leaving everyone at the table asking for seconds. This one-pot wonder is not just a meal—it’s an experience that brings together tradition, creativity, and love on a plate.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
Heat the cooking oil in a pan over medium heat. Add the crumbled longganisa and cook until browned and slightly crispy, about 5-7 minutes.
Add the minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until slightly golden.
Gradually whisk in the all-purpose cream, ensuring no lumps form. Bring to a gentle simmer.
Stir in the grated keso de bola. Cook until the cheeses are melted and the sauce is smooth. Season with salt and black pepper to taste. Adjust consistency with reserved pasta water if the sauce is too thick.
Toss the cooked pasta in the Alfredo sauce until well-coated. Add the garlicky longganisa and gently mix.
Sprinkle additional grated keso de bola and garnish with chopped parsley before serving.
Ingredients
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
Heat the cooking oil in a pan over medium heat. Add the crumbled longganisa and cook until browned and slightly crispy, about 5-7 minutes.
Add the minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until slightly golden.
Gradually whisk in the all-purpose cream, ensuring no lumps form. Bring to a gentle simmer.
Stir in the grated keso de bola. Cook until the cheeses are melted and the sauce is smooth. Season with salt and black pepper to taste. Adjust consistency with reserved pasta water if the sauce is too thick.
Toss the cooked pasta in the Alfredo sauce until well-coated. Add the garlicky longganisa and gently mix.
Sprinkle additional grated keso de bola and garnish with chopped parsley before serving.
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