Chorizo Carbonara
Ingredients
1 tsp of olive oil
1 ring of chorizo, skin removed, roughly chopped into bite-size pieces
5 egg yolks
40 g of parmesan cheese, grated
40 g of manchego cheese, grated
350 g of mafalde pasta (or bucatini, linguine or your choice of long pasta)
1 lemon, juiced and zested
4 servings
Calories~813 kcal
Protein~31 g
Carbs~68 g
Fat~44 g
Fiber~3 g
Sugar~3 g
Total recipe
Calories~3,250 kcal
Protein~125 g
Carbs~270 g
Fat~175 g
Fiber~12 g
Sugar~10 g
Method
Step 1
In a large frying pan, heat the oil over a medium heat, add the chorizo and fry until crisp, approx. 8-10 mins, then set the pan aside.
Step 2
In a bowl, add the egg yolks, parmesan, manchego and a generous pinch of coarse ground black pepper. Mix well using a fork and set aside.
Step 3
Bring a large pan of salted water to the boil, add the pasta and cook according to the pack until al dente. Before you drain the pasta, reserve a cupful of pasta water.
Step 4
Add 4 tbsp of the pasta water to the pan with the chorizo and place it back over a low heat. Simmer for 2 mins, then take the pan off the heat, add the drained pasta to it and mix well.
Step 5
Add the egg mixture and 4 tbsp more pasta cooking water and mix until thick and creamy, adding more pasta water if needed. Fold in the lemon juice and zest and season to taste with a pinch of salt and coarse ground black pepper.
Step 6
Serve immediately.
