Sprout Chorizo Carbonara Recipes

SPROUT & CHORIZO CARBONARA

Sprout & chorizo carbonara image

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

Ingredients

2 tsp olive oil
140g cubed chorizo
250g Brussels sprouts
200g spaghetti
3 egg yolks
150ml single cream
50ml milk
25g grated parmesan , plus extra, to serve
black pepper , to taste

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

SAUTEED BRUSSELS SPROUTS WITH CHORIZO

Sauteed Brussels Sprouts with Chorizo image

Provided by Aarón Sánchez

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound Brussels sprouts
1 tablespoon extra-virgin olive oil
2 links Spanish hard chorizo, diced into 1/4-inch pieces
1 white onion, finely diced
1 clove garlic, minced
1 cup chicken stock
1 tablespoon butter

Steps:

To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside.
In a large saute pan over a medium flame heat the olive oil. When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat. Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes.
Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl.

BRUSSELS SPROUTS WITH CHORIZO

Brussels Sprouts With Chorizo image

Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.

Provided by David Tanis

Categories vegetables, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces
1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
Salt and pepper
3 garlic cloves, minced
1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)
2 tablespoons roughly chopped parsley

Steps:

In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 3 grams

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