Sisig Carbonara

Render oil from bacon in a pan. Cook until crisp.

Sauté onions in bacon fat then add the chili and sisig. Cook quickly to keep them crisp. Season with salt and pepper. At the last minute, add mayonnaise. Set aside.

In a large pan, heat butter and cream. Season to taste. Toss linguine in pan, making sure the noodles are well coated.

Plate the noodles, and serve topped with sisig and garnished with cheese, chives, and chicharon.