Chorizo Carbonara

Ingredients

• 360 g Spaghetti
• 220 g Chorizo
• 3 Eggs
• 90 g Parmesan
• 2 clove Garlic
• 10 ml Olive oil(optional)
• 3 g Black pepper
• 10 g Salt
• 3000 ml Water
• 10 g Fresh parsley(optional)

Method

1. 1

   Prep the sauce base: finely grate the Parmesan. In a bowl, whisk Eggs with Parmesan and Black pepper until thick and paste-like. Finely chop Garlic. If using Fresh parsley, chop it.

2. 2

   Cook the pasta: bring Water to a boil and season with Salt. Add Spaghetti and cook until just al dente. Scoop out 250ml pasta water before draining.

3. 3

   Cook the chorizo: while the pasta cooks, cut Chorizo into small dice. Add to a large pan over medium heat and cook until the fat renders and the edges turn crisp. Add Olive oil only if the pan looks dry.

4. 4

   Bloom the garlic: add Garlic to the chorizo fat and cook just until fragrant (don’t brown it). Turn off the heat.

5. 5

   Emulsify the carbonara: add drained Spaghetti to the pan and toss to coat in the chorizo fat. Off the heat, pour in the egg-Parmesan mixture and toss vigorously for 60–90 seconds, adding reserved pasta water a splash at a time until the sauce turns glossy and thick and clings to the noodles.

6. 6

   Finish and serve: taste and adjust with more Black pepper and a little Salt if needed. Sprinkle with Fresh parsley (optional) and serve immediately with extra Parmesan if you like.