SPANISH CHORIZO SPAGHETTI CARBONARA
This Spanish Chorizo Spaghetti Carbonara is a super-tasty Spanish twist on the Italian classic, made with lots of zesty Spanish chorizo and Manchego cheese.
Provided by Ali
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta in a large stockpot of generously-salted water according to package instructions. Reserve 1/2 cup of the starchy pasta water for later, then drain the remaining water, and set the pasta aside.
- Meanwhile, as the pasta water is heating, whisk together the eggs, milk, 1/3 cup cheese, plus a generous pinch of salt and pepper in a small bowl until smooth. Set aside.
- At the same time that you add the pasta to the boiling water, add the chorizo to a large sauté pan. Sauté over medium heat for 5-6 minutes, stirring and flipping occasionally. Remove from heat, drain off excess grease, and leave the cooked chorizo in the pan.
- Once the pasta is drained and ready to go, transfer it immediately (you want the pasta to still be very hot!) to the sauté pan with the chorizo. Then slowly pour the sauce mixture into the pasta, while tossing the pasta continually with a pair of tongs, until the pasta is evenly coated and the sauce is creamy and cooked. (It's very important that you toss the pasta while the sauce is being added, otherwise the eggs can scramble.) If you think that the sauce seems too thick, you're welcome to add in a bit of the reserved starchy pasta water until the sauce reaches your desired consistency.
- Serve immediately, garnished with extra Manchego and black pepper, if desired.
SPANISH CHORIZO CARBONARA
This quick and easy recipe is lots of fun to make and very tasty as well. Spanish chorizo is very different from Mexican chorizo but Mexican chorizo can be used in this dish.
Provided by Member 610488
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, heat olive oil until hot. Add leeks and saute them for 6-8 minutes, until soft. Lower heat and add chorizo. Fry over very low heat, turning occasionally until crisp.
- Cook the pasta in a large saucepan of salted boiling water until al dente.
- Meanwhile, crack the eggs into a bowl, add the Parmesan cheese and paprika, season well with salt and black pepper. Mix together with a fork.
- Just before the pasta is ready, increase the heat under the drying pan so that the oil and melted fat start to sizzle. Drain the pasta thoroughly, return to the pan and immediately stir in the egg mixture and the sizzling hot contents of the frying pan.
- Stir vigorously so that the eggs cook evenly. Serve immediately with a scattering of grated Parmesan cheese.
Nutrition Facts : Calories 641.2, Fat 28.3, SaturatedFat 9.3, Cholesterol 223.5, Sodium 646.2, Carbohydrate 72.5, Fiber 9.9, Sugar 1.2, Protein 25.3
SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Provided by ivan zeta
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
- Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
- Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.
Nutrition Facts : Calories 763.7 calories, Carbohydrate 85.1 g, Cholesterol 199.8 mg, Fat 28.4 g, Fiber 3.6 g, Protein 39 g, SaturatedFat 10.1 g, Sodium 1181.6 mg, Sugar 3.4 g
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
SPROUT & CHORIZO CARBONARA
Pan fry cubed chorizo and Brussels sprouts, then toss with egg yolks, spaghetti and Parmesan for an indulgently creamy weeknight dinner
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large frying pan with the olive oil and boil a large pan of salted water. Add the cubed chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan. Halve and finely slice the Brussels sprouts. Add these to the frying pan, season and cook for 10 mins, stirring now and then, until tender.
- Cook the spaghetti following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.
- When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture. Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry. Serve with extra Parmesan.
Nutrition Facts : Calories 956 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.4 milligram of sodium
SPANISH CHORIZO
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
Provided by Diana Adcock
Categories Pork
Time P1DT2h
Yield 10 pounds
Number Of Ingredients 16
Steps:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
More about "spanish chorizo carbonara recipes"
CHORIZO CARBONARA RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Carbonara RecipesCuisine Italian RecipesCalories 655 per serving
- Bring a large pan of salted water to the boil. Add the spaghetti to the pan and cook for 10-12 minutes until al dente (or cook according to the packet instructions). Drain the pasta, reserving a ladleful of the cooking water.
- Meanwhile slice the chorizo into rounds. Set a large frying pan over a medium heat, add the chorizo slices and fry for 4-5 minutes, turning once, until starting to crisp. Remove from the heat.
- Crack the eggs into a bowl, then grate the parmesan into another bowl and beat 3 tbsp of it into the eggs. Finely grate the zest from the lemon.
- Tip the drained pasta onto the chorizo in the pan and toss well. Add the egg and parmesan mixture and the grated lemon zest, then toss until the mixture thickens but doesn’t scramble. Use a little of the reserved pasta water to loosen the mixture if need be.
CHORIZO CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Cuisine ItalianTotal Time 15 minsCategory MainsCalories 603 per serving
- START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat
- In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden
- Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta
JAMIE’S CHORIZO CARBONARA & CATALAN MARKET …
From haughtonhoney.com
SPANISH PASTA WITH CHORIZO AND TOMATO SAUCE RECIPE
From thespruceeats.com
CHORIZO RECIPES | JAMIE OLIVER
From jamieoliver.com
SPAGHETTI CARBONARA TRANSLATED INTO SPANISH RECIPE
From latimes.com
CHORIZO CARBONARA | KALOFAGAS.CA
From kalofagas.ca
TRADITIONAL ITALIAN SPAGHETTI CARBONARA - RECIPES FROM …
From recipesfromitaly.com
EASY SPANISH CHORIZO RECIPE | YUMMY.PH
From yummy.ph
5 INGREDIENT SPAGHETTI CHORIZO CARBONARA – BEAT THE BUDGET
From beatthebudget.com
SPANISH-STYLE MIGAS WITH CHORIZO, PEPPERS, AND KALE RECIPE
From seriouseats.com
SMOKY SPANISH ZARZUELA WITH CHORIZO & FARRO - LUNACAFE
From thelunacafe.com
CHORIZO CARBONARA | A FORK AND A PENCIL
From aforkandapencil.com
CHORIZO & KALE CARBONARA – EAT LIKE A GIRL
From eatlikeagirl.com
EASIEST WAY TO MAKE FAVORITE CHICKEN AND CHORIZO CARBONARA
From cooking-recipess.netlify.app
SPANISH CHORIZO SPAGHETTI CARBONARA - FOOD WISHES
From wishes-food.blogspot.com
SPANISH CARBONARA WITH ARUGULA SALAD - CHATELAINE
From chatelaine.com
SPANISH CHORIZO SPAGHETTI CARBONARA - FOOD RECIPES
From foodrecipessimo.blogspot.com
30 EASY CHORIZO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHORIZO & CHICKPEA CARBONARA BY MOLLY BAZZ | CRATE & BARREL
From crateandbarrel.com
CAROLINA'S CHORIZO CARBONARA RECIPE - FOOD NEWS
From foodnewsnews.com
41 RECIPES WITH CHORIZO - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHORIZO CARBONARA - THE WASHINGTON POST
From washingtonpost.com
PAN SEARED SCALLOPS WITH CHORIZO - UMAMI GIRL
From umamigirl.com
CHORIZO CARBONARA - DELISH DINES
From delishdines.com
CHORIZO GARLIC TAGLIATELLE PASTA CARBONARA - STARFRIT
From starfrit.com
CHORIZO CARBONARA - COBB GRILL RECIPES
SPANISH CHORIZO CARBONARA RECIPE - FOOD.COM | RECIPE | RECIPES ...
From pinterest.com
SPANISH-STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER …
From rachaelray.com
COMFORT FUSION: SPANISH ‘CARBONARA’ - HONEST COOKING
From honestcooking.com
SPANISH CHICKEN WITH CHORIZO AND GARLIC - ANG SARAP
From angsarap.net
MACARRONES CON CHORIZO (SPANISH PASTA WITH CHORIZO) - TARA'S ...
From tarasmulticulturaltable.com
42 CHORIZO RECIPES FOR BREAKFAST, LUNCH AND DINNER - PUREWOW
From purewow.com
CAROLINA'S CHORIZO CARBONARA RECIPE | HELLOFRESH
From hellofresh.co.nz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #eggs-dairy #pasta #pork #spanish #european #diabetic #eggs #dietary #comfort-food #meat #pork-sausage #pasta-rice-and-grains #penne #taste-mood #to-go #camping #from-scratch
You'll also love