Chorizo Carbonara
By Ocado
Published on 24 October 2022
Chorizo carbonara is a tasty twist on the classic Italian dish which uses guanciale (pig’s cheek). Smoky chorizo adds a lovely depth of flavour which is complemented by the addition of manchego cheese. The lemon zest and juice brighten up the whole dish to make it one which is creamy and decadent but with a fresh zing. Serve with a salad of bitter leaves such as chicory, radicchio and rocket. Looking for more pasta recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp of olive oil
- 1 ring of chorizo, skin removed, roughly chopped into bite-size pieces
- 5 egg yolks
- 40 g of parmesan cheese, grated
- 40 g of manchego cheese, grated
- 350 g of mafalde pasta (or bucatini, linguine or your choice of long pasta)
- 1 lemon, juiced and zested
Method
Step 1
In a large frying pan, heat the oil over a medium heat, add the chorizo and fry until crisp, approx. 8-10 mins, then set the pan aside.Step 2
In a bowl, add the egg yolks, parmesan, manchego and a generous pinch of coarse ground black pepper. Mix well using a fork and set aside.Step 3
Bring a large pan of salted water to the boil, add the pasta and cook according to the pack until al dente. Before you drain the pasta, reserve a cupful of pasta water.Step 4
Add 4 tbsp of the pasta water to the pan with the chorizo and place it back over a low heat. Simmer for 2 mins, then take the pan off the heat, add the drained pasta to it and mix well.Step 5
Add the egg mixture and 4 tbsp more pasta cooking water and mix until thick and creamy, adding more pasta water if needed. Fold in the lemon juice and zest and season to taste with a pinch of salt and coarse ground black pepper.Step 6
Serve immediately.