Dinuguan pasta and other unique pasta fusions

Pasta is such a versatile food that there have been many ways to reinvent it, time and time again.

Le Petite Souffle in Makati offers Carbonara Souffle, a plate of carbonara topped with parmesan souffle and egg yolk.

Carbonara is an Italian pasta dish from Rome, while a souffle is a baked egg-based dish from France.

"'Yung Carbonara Souffle namin gawa sa our own special carbonara sauce, infused with bacon drippings. Naka-serve siya with cripsy bread just to give texture and contrast. Naka-top siya with parmesan cheese souffle just to add fluffiness and even more flavor to the carbonara," Noel Mauricio, executive chef of Le Petite Souffle says of their dish.

Meanwhile, Olivia and Co. in Taguig took inspiration from a Southeast Asian favorite for one of their pasta dishes and created Laksa Pasta.

"Laksa Pasta ay inspired from a laksa noodle soup. It's a special dish dito sa Southeast Asia. We just made it into a pasta," says Ricardo Jay Almira, social media manager of Olivia and Co.

Laksa is a spicy coconut milk-based noodle soup popular in Malaysia, Indonesia and Singapore. It is made of wheat noodles or rice noodles together with chicken and shrimp.

The humble dinuguan served as the inspiration for one of Fili Sandwich Bar in Mandaluyong's most interesting dishes--Dinuguan Pasta.

Chef Agnel Untalan, owner of Fili Sandwich Bar, explains how he made the dish friendlier to people who do not eat innards.

"Traditionally ang dinuguan, ginagamit natin pork innards or laman loob ng pork. Sa akin naman, ginamit ko ay ground pork para makamasa naman siya, kumbaga matitikman ng lahat," he explains.

He also tops the pasta with chicharon bulaklak.

Which of these three unique pasta dishes would you like to try?