Chorizo Carbonara

Chorizo Carbonara - TGB’s valentines special. Nothing says ‘I love you’ more than cooking this for that special person (or just yourself).

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Cook: 15 MINS


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In a small bowl, mix together egg yolks, parmesan and black pepper then set aside.
Bring a large saucepan of water to boil and add spaghetti - cook until al dente. When draining, reserve pasta water in a large bowl or jug.
Heat olive oil in a large pan, on medium heat, then add chorizo and thyme. Cook for 2 mins, until chorizo begins to turn a dark colour and crispy, then reduce heat to low whilst waiting for spaghetti to cook.
Discard of thyme stalks, keeping the leaves, before adding spaghetti, smoked paprika, chilli flakes and a ladle of pasta water. Toss to combine using a pair of tongs, then add egg-parmesan mixture, fresh parsley and toss again adding pasta water until you are left with an emulsified and creamy sauce.
In a small separate pan, cook remaining 25g of chorizo until dark and crispy. Serve immediately and top crispy chorizo. Garnish with fresh parsley.

Nutritional Info

Per serving:

Cals – 774

Carbs – 74g 

Protein – 35g 

Fat – 36g 


Serves 2

  • 2 egg yolks.
  • 50g of Parmesan - finely grated.
  • Lots of black pepper.
  • 200g of spaghetti.
  • 1/2 tbsp of extra virgin olive oil.
  • 75g of chorizo + 25g to use as topping - finely chopped.
  • 3-4 sprigs of fresh thyme.
  • Tsp of smoked paprika.
  • A pinch of chilli flakes (optional).
  • A small handful of fresh parsley - finely chopped.

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