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Chorizo Carbonara

Chorizo Carbonara

Brought to you by: Ocado
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 1 tsp olive oil
  • 1 ring of chorizo, skin removed, roughly chopped into bite-size pieces
  • 5 egg yolks
  • 40g parmesan cheese, grated
  • 40g manchego cheese, grated
  • 350g mafalde pasta (or bucatini, linguine or your choice of long pasta)
  • 1 lemon, juiced and zested


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.

Tips or serving suggestions

The leftover egg whites can be whipped into meringues for dessert or saved for an omelette or frittata another day.

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