Chorizo Carbonara

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Step 1.

Peel skin off chorizo, crumble into a frying pan and fry until crisp. Add a crushed garlic clove and a handful of rosemary leaves to the pan.

Step 2.

In a bowl, add your egg yolks and grated parmesan, with a generous amount of black pepper. Mix with a fork and set aside.

Step 3.

Get your pasta on and salt the water. Reserve 8 tablespoons of pasta water.

Step 4.

Add 3 tbsp of pasta water to the chorizo pan, bubble it down.

Step 5.

Once pasta is al dente add it to your chorizo. Take the pan off the heat. Fold the chorizo through the pasta.

Step 6.

Add the egg mixture and 3 more tbsp of pasta water. Keep folding it together and adding pasta water until it becomes thick and creamy. Add about 12 drops of lemon juice. This lifts the dish perfectly. Serve with lots of cracked black pepper on top! Enjoy.

Fry the chorizo until it is nice and crispy

1 Ring Chorizo
500g Spaghetti
1 Clove of Garlic
Bunch of Rosemary
6 Egg Yolks
1 Lemon
100g Grated Parmesan