Chorizo Carbonara

The chorizo is fried, then we use oils/ flavours to combine with the eggy-Parmesan mixture we all love in a carbonara to create something special

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Cook: 15 MINS

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Bring a large saucepan of salted water to boil and add spaghetti. Cook spaghetti for 8 mins or so, until al dente.
Remove skin from chorizo, then break it up into small chunks using your hands. Heat olive oil in pan, then add chorizo. Get the chorizo sizzling, cook until its start to turn a darker colour and crispy. Remove and set aside approx 2 tbsp of cooked chorizo, this is to top pasta when serving.
In a separate small bowl, mix together egg yolks, parmesan and black pepper unto combined.
Reserve a decent amount of pasta water before transferring cooked spaghetti directly to pan with chorizo. Add a ladle of pasta water to pan and and toss spaghetti and chorizo together until combined.
Add 2 tbsp of pasta water to eggy-parmesan mixture and mix together before adding mixture to spaghetti, along with smoked paprika and chilli flakes. Remove pan from heat and toss until eggy-parmesan mixture is combined with pasta. Add more pasta water if you wish to make it more glossy.
Finally, add a squeeze of lemon, lemon zest and season to taste before serving. Best served immediately. 

Nutritional Info

Per serving:

Cals – 639 

Carbs – 74g 

Protein – 27g 

Fat – 25g 

Ingredients

Serves 4

For the Chorizo Carbonara:

  • Tbsp of extra virgin olive oil.
  • 100g of chorizo
  • 4 high quality egg yolks.
  • 75g of parmesan - grated.
  • Plenty of black pepper.
  • 400g of spaghetti.
  • 1/2 tsp of smoked paprika.
  • A pinch of chilli flakes.
  • A squeeze of lemon juice.
  • Lemon zest (optional)

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