Cook The Book: Chorizo Carbonara Recipe

Name: Cook The Book: Chorizo Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces spaghetti, linguine, or other long pasta; 1 tablespoon canola or olive oil; 1 cup; (recipe follows), crumbled (or Spanish chorizo, diced quite small); 2 large egg yolks; 1/2 cup heavy cream; Sea salt and freshly ground black pepper; 1 1/2 pounds pork shoulder, coarsely ground; 1 tablespoon sweet smoked paprika; 2 teaspoons hot smoked paprika; 2 garlic cloves, finely chopped; 2 teaspoons fine sea salt; 1 1/2 teaspoons fennel seeds; 1/4 teaspoon cayenne pepper; 1/4 cup red wine; Freshly ground black pepper; A little canola or olive oil for frying

Servings: persons

5 ounces spaghetti, linguine, or other long pasta
1 tablespoon canola or olive oil
1 cup
(recipe follows), crumbled (or Spanish chorizo, diced quite small)
2 large egg yolks
1/2 cup heavy cream
Sea salt and freshly ground black pepper
1 1/2 pounds pork shoulder, coarsely ground
1 tablespoon sweet smoked paprika
2 teaspoons hot smoked paprika
2 garlic cloves, finely chopped
2 teaspoons fine sea salt
1 1/2 teaspoons fennel seeds
1/4 teaspoon cayenne pepper
1/4 cup red wine
Freshly ground black pepper
A little canola or olive oil for frying

1
Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.
2
Cover the mixture and store in the fridge for at least 2 hours before using; this will allow the flavors time to develop. It will keep for about 1 week.
3
Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.
4
Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through. If you're using the soft Tupperware chorizo, you can start with a bit of a lump and break it up with a spatula as it fries, so it forms lots of succulent little nuggets and crumbs, thereby maximizing the surface area available for crisping.
5
Beat the egg yolks and cream together and season lightly (since the chorizo is already highly seasoned).
6
When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 ounces spaghetti, linguine, or other long pasta, 1 tablespoon canola or olive oil, 1 cup, (recipe follows), crumbled (or Spanish chorizo, diced quite small), and more.

Yes, Cook The Book: Chorizo Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Chorizo Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions