Cook the pasta in salted boiling water for 2 minutes less than the packet states. Reserve some of the pasta water.
In a small bowl add the parmesan, egg, egg yolks and black pepper. Use a fork to beat it together to form a paste.
In a large frying pan cook the chorizo and onion over a medium to high heat for about 5 minutes, until the onion softens, and the chorizo starts to crisp.
Chuck in the garlic and cook for another minute.
Add a ladle of pasta water then turn off the heat.
Add the cooked spaghetti into the pan and toss it through the chorizo and onions. Then add in the cheese/egg paste mixture.
Use tongs to stir well to create a creamy sauce. If it needs loosening up then add some more pasta water.
Taste for seasoning. Then stir through the chopped parsley. Dish it up and serve with more grated parmesan.
4 comments on “Chorizo Carbonara”
My mate shared this recipe via Instagram and recommended it and once we tried it it has become a regular. Quick and easy and very tasty. My 15 year old loves it and can make it no problem. Absolutely fantastic for a tasty tea that can be whipped up quickly after work. We’ve also made it with macaroni as a test run for making it camping!
It was very easy to make and was pretty yummy overall, however, it could use a bit more flavour… 8/10
Nice and easy to make, absolutely delicious
This was absolutely delicious and so easy to make. Great way to use up store press ingredients. Really enjoying your recipes