Chorizo carbonara
- Published: 31 Aug 14
- Updated: 18 Mar 24
Add a fiery kick to your dinner with this quick version of a classic Italian carbonara recipe which replaces ham with smoky chorizo.
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Serves 4
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Hands-on time 20 min
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Ingredients
- 400g spaghetti
- 160g cooking chorizo
- 4 medium free-range eggs
- 50g parmesan
- 1 lemon
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Method
- 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.
- Squeeze over a little lemon juice, then serve sprinkled with the reserved parmesan and some freshly ground black pepper.
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- Recipe from September 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 655kcals
- Fat
- 27.3g (9.4g saturated)
- Protein
- 31.7g
- Carbohydrates
- 72.5g (5g sugars)
- Fibre
- 4g
- Salt
- 1.5g
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For my personal taste there is too much lemon flavour. Perhaps use just the pith or a small squeeze of lemon juice but not both. I’ll try it again and see what happens.
Thanks for the feedback Chris! Please do adjust the quantity of lemon to taste.