Chorizo Carbonara

• Spaghetti(360 g)
• Chorizo(220 g)
• Eggs(3)
• Parmesan(90 g)
• Garlic(2 cloves)
• Olive oil(½ tbsp)optional
• Black pepper(1¼ tsp)
• Salt(1¾ tsp)
• Flat Leaf Parsley(10 g)optional

Method

1. 1

   Bring a large pot of {Water} to a boil and season it with {Salt}.

   ~8 min

2. 2

   While the water heats, finely chop {Garlic} and {Fresh parsley}. In a bowl, whisk {Eggs} with {Parmesan} and {Black pepper} until thick and smooth.

   ~7 min

3. 3

   Cook {Spaghetti} in the boiling water until just al dente.

   ~10 min

4. 4

   Meanwhile, add {Olive oil} to a large pan over medium heat. Add {Chorizo} and cook, stirring, until the fat renders and the pieces are browned. Stir in {Garlic} for 30 seconds.

   ~6 min

5. 5

   Reserve 200ml of the pasta cooking water, then drain the {Spaghetti}. Add the hot pasta to the pan with the {Chorizo} and toss off the heat for 30 seconds to cool slightly (this helps prevent scrambling).

   ~2 min

6. 6

   Pour in the {Eggs}-{Parmesan} mixture and toss vigorously to coat every strand. Add a splash of reserved pasta water as needed until the sauce turns glossy and clings thickly to the {Spaghetti} (it should look creamy, not watery).

   ~3 min

7. 7

   Finish with {Fresh parsley} and extra {Black pepper}. Taste and adjust with a little more {Salt} if needed. Serve immediately.

   ~0 min