Spanish Chorizo Spaghetti Carbonara Recipes
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
5 INGREDIENT SPAGHETTI CHORIZO CARBONARA
This intensely flavourful chorizo spaghetti carbonara is made with 5 ingredients and only 20 minutes of your time. A perfect weeknight dinner treat.
Provided by Mimi Harrison
Categories mains
Time 20m
Number Of Ingredients 7
Steps:
- Start by adding the chorizo cubes into a large/deep frying pan on a low heat with the olive oil. Gently fry on a low heat to render the delicious fat out of the chorizo. Fry on low for around 8 minutes and add the minced garlic for the last 2 minutes of fry time.
- Meanwhile, add your spaghetti into heavily salted boiling water, timer set to 2 minutes minus the packet time.
- In a bowl, combine 3 egg yolks, 1 whole egg and the parmesan. Season generously with pepper and a pinch of salt. Whisk to combine.
- Add a ladle of pasta water into the egg/parm mix and whisk to temper the eggs.
- Reserving the pasta water, add the undercooked spaghetti into the pan with the chorizo for one minute. Stir to coat the spaghetti in the chorizo oil, cooking for one minute before turning off the heat.
- Now that the heat is off and the pan is less hot, add the egg/cheese mix into the spaghetti whilst continuously stirring. We don't want the pan to be too hot here as it will scramble the eggs. Add pasta water when necessary to loosen the sauce.
- Serve immediately with an extra sprinkle of parmesan, black pepper, salt and some optional chilli flakes.
Nutrition Facts : Calories 582 kcal, Carbohydrate 56 g, Protein 29 g, Fat 31 g, ServingSize 1 serving
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