SPANISH CARBONARA

Total Time 10 minutes - Serves 2


I absolutely love Italian food and Spanish food and I probably eat more Italian than Spanish, sorry Spain. But with this recipe, I get the best of both worlds. I’ve taken a classic Italian dish but given it some Spanish flavours.


And you know what (sorry any Italians reading this), I think I prefer this version of carbonara. It just works so well.


Give it a go and let me know what you think.

Ingredients

  • 200g of your favourite pasta.

  • 130g of chorizo sausage (not pre-sliced).

  • 3 large egg yolks.

  • 1 large while egg.

  • 50g of manchego cheese, grated.

  • Freshly ground black pepper.

  • 1 handful of fresh parsley, roughly chopped.

Method

  1. Get the pasta on the go in a large pot filled with boiling water and a good pinch of salt.

  2. Roughly chop the chorizo, pop it into a food blender and give it a little whizz. Just till it breaks down and turns into a sort of crumb. Add to a frying pan over a medium heat with a small drizzle of olive oil and fry till it goes golden and crispy, around 5 minutes.

  3. While the pasta and chorizo are cooking get a big bowl and add the eggs, manchego and a few goods turns of the pepper mill. Using a fork mix it all together.

  4. When the chorizo is ready, turn off the heat and leave it in the pan. Once the pasta is cooked add it to the chorizo along with a little of the cooking water and mix it all together.

  5. Finally, with the frying pan off the heat and off the hob pour in the egg mixture. Add the parsley and mix everything together. Check for seasoning and adjust accordingly but you want the pepper to be a little on the heavy side. Grate with some more manchego and serve.

 

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