Empty My Fridge
Chorizo Carbonara
Ingredients
- Spaghetti½ lb
- Egg3
- Pecorino cheese · grated2 cups
- Olive oil1 tbsp
- Chorizo · diced1 cup
- Garlic · minced3
- Black pepper · ground1 tsp
- Smoked paprika1 tsp
- Parsley · chopped, for garnish
- Saltto taste
Instructions
- Boil a large pot of salted water, add the spaghetti and cook until al dente per the package directions. Before draining, reserve some pasta water.
- In a bowl, whisk together the whole egg, egg yolks, pecorino and black pepper until evenly combined. Set aside.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the chorizo and garlic and cook for 3 minutes, until the chorizo starts to crisp.
- Turn off the heat, then add the cooked spaghetti, a ladle of pasta water, the egg and cheese mixture and the smoked paprika. Toss with tongs until evenly combined and the pasta is creamy.
- Plate and garnish with more pecorino and chopped parsley.
Summarized from Tasty's video. Watch it for the details.
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