Spanish Chorizo Spaghetti Carbonara
Ingredients
The pasta
-
8
ounces
uncooked spaghetti
The sauce
-
3
large
eggs
-
2
tablespoons
milk (or heavy cream)
-
⅓
cup
freshly-grated Manchego cheese
-
to taste
Kosher salt
-
to taste
freshly-cracked black pepper
The chorizo
-
4
ounces
spicy (or sweet) Spanish chorizo, finely diced
Instructions
- Cook the spaghetti in salted water according to the package instructions, reserving ½ cup of the starchy pasta water before draining.
- In a bowl, whisk together the eggs, milk, Manchego cheese, salt, and pepper until smooth.
- In a sauté pan, cook the diced chorizo over medium heat for 5-6 minutes until crispy, then drain excess grease.
- Combine the hot pasta with the chorizo in the sauté pan, then pour the egg mixture over the pasta while tossing continuously to create a creamy sauce.
- If the sauce is too thick, add some reserved starchy pasta water to reach the desired consistency.
- Serve immediately, garnished with extra Manchego and black pepper if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
18g
Total carbohydrates
60g
Total protein
20g
Sodium
600mg
Cholesterol
210mg
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