Name: Spaghettoni Carbonara with Chorizo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1/2 lb (225 g) spaghettoni; 3 oz (85 g) dry chorizo sausage, cut into small dice; 1 tbsp (15 ml) olive oil; 1 small garlic clove, finely chopped; 1 tsp crushed black peppercorns; 3 egg yolks; 1 1/2 cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving; 2 tsp (10 ml) lemon juice

Ingredients

- 1/2 lb (225 g) spaghettoni
- 3 oz (85 g) dry chorizo sausage, cut into small dice
- 1 tbsp (15 ml) olive oil
- 1 small garlic clove, finely chopped
- 1 tsp crushed black peppercorns
- 3 egg yolks
- 1 1/2 cups (105 g) fresh Parmesan cheese, finely grated, plus more for serving
- 2 tsp (10 ml) lemon juice

Preparation

- In a pot of salted boiling water, cook the pasta until very al dente. Set aside 1 1/2 cups (375 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, brown the chorizo in the oil. Add the garlic and pepper. Continue to cook for 1 minute while stirring. Keep warm.
- In a bowl, combine the egg yolks, cheese and ¼ cup (60 ml) of the pasta cooking water. Set aside.
- In the skillet with the chorizo mixture, add ½ cup (125 ml) of the cooking water and the pasta, stirring constantly, until the pasta is al dente and the liquid has evaporated. Add more cooking water, as needed, if it evaporates before the pasta is properly cooked. Remove from heat.
- Add the egg yolk mixture to the pasta. Stir continuously to avoid scrambling the eggs and to emulsify the pasta water. Stir in the lemon juice. Add more pasta cooking water to thin out the sauce as needed.
- Divide the pasta among four shallow bowls. Season generously with more pepper and sprinkle with Parmesan. Serve immediately.

Spaghettoni Carbonara with Chorizo

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Ingredients

Preparation

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To help you with this recipe

RICARDO 12" (30 cm) hybrid frypan