Chorizo Carbonara
Chorizo Carbonara
Ingredients
- 150 g dried spaghetti
- 100 g chorizo, diced
- 1 large egg
- 2 egg yolks
- 100 g Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed black pepper, freshly ground
- 50 ml pasta water
- 1/2 pot carbonara seasoning, (adjust to taste)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the dried spaghetti and cook according to package instructions until al dente.
⏱️ 10 min
- 2
While the spaghetti cooks, prepare the egg mixture. In a medium bowl, combine the large egg and two egg yolks. Whisk them vigorously with a fork until well combined and slightly frothy.
⏱️ 2 min
- 3
To the whisked egg mixture, add the grated Parmesan cheese and a generous amount of freshly ground black pepper. Continue to whisk or stir until all ingredients are thoroughly combined into a thick, paste-like mixture. Set this aside.
⏱️ 2 min
- 4
In a large pan, fry the diced chorizo over medium heat for a few minutes until it becomes crispy and has rendered its fat. There is no need to add extra oil as the chorizo will release its own.
⏱️ 3 min
- 5
Once the spaghetti is cooked, use tongs to transfer it directly into the pan with the crispy chorizo. Do not drain all the pasta water, as you will need some for the sauce.
⏱️ 1 min
- 6
Add the carbonara seasoning to the spaghetti and chorizo. The original recipe suggests roughly 1/2 the pot, but you may prefer a little less. Stir everything together to ensure the spaghetti is evenly coated.
⏱️ 1 min
- 7
Remove the pan from the heat and allow it to cool for a couple of minutes. This is crucial to prevent the eggs from scrambling. Add the prepared egg mixture and 50 ml of the reserved pasta water to the pan. Stir thoroughly and continuously with tongs or a spatula until the sauce emulsifies and coats all the spaghetti, creating a creamy carbonara texture.
⏱️ 3 min
- 8
Stir in the fresh chopped parsley. Serve the Chorizo Carbonara immediately, optionally garnished with additional grated Parmesan cheese and black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo Carbonara
- 150 g dried spaghetti
- 100 g chorizo, diced
- 1 large egg
- 2 egg yolks
- 100 g Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed black pepper, freshly ground
- 50 ml pasta water
- 1/2 pot carbonara seasoning, (adjust to taste)
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the dried spaghetti and cook according to package instructions until al dente.
⏱️ 10 min - 2
While the spaghetti cooks, prepare the egg mixture. In a medium bowl, combine the large egg and two egg yolks. Whisk them vigorously with a fork until well combined and slightly frothy.
⏱️ 2 min - 3
To the whisked egg mixture, add the grated Parmesan cheese and a generous amount of freshly ground black pepper. Continue to whisk or stir until all ingredients are thoroughly combined into a thick, paste-like mixture. Set this aside.
⏱️ 2 min - 4
In a large pan, fry the diced chorizo over medium heat for a few minutes until it becomes crispy and has rendered its fat. There is no need to add extra oil as the chorizo will release its own.
⏱️ 3 min - 5
Once the spaghetti is cooked, use tongs to transfer it directly into the pan with the crispy chorizo. Do not drain all the pasta water, as you will need some for the sauce.
⏱️ 1 min - 6
Add the carbonara seasoning to the spaghetti and chorizo. The original recipe suggests roughly 1/2 the pot, but you may prefer a little less. Stir everything together to ensure the spaghetti is evenly coated.
⏱️ 1 min - 7
Remove the pan from the heat and allow it to cool for a couple of minutes. This is crucial to prevent the eggs from scrambling. Add the prepared egg mixture and 50 ml of the reserved pasta water to the pan. Stir thoroughly and continuously with tongs or a spatula until the sauce emulsifies and coats all the spaghetti, creating a creamy carbonara texture.
⏱️ 3 min - 8
Stir in the fresh chopped parsley. Serve the Chorizo Carbonara immediately, optionally garnished with additional grated Parmesan cheese and black pepper.
⏱️ 1 min