Spanish Carbonara

1. 1

   In a sauce-pan, bring water to a boil and cook spaghetti to taste.

2. 2

   While spaghetti is cooking, mix in a bowl the butter, egg yolks, parmesan cheese, and thyme together. It should be the consistency of a thick cake batter. If not, add a bit more butter.

3. 3

   Drain the pasta and set aside. Add the chorizo to the sauce pan over a medium heat, no need for oil. Once the chorizo is lightly brown, turn the heat to low.

4. 4

   Add the pasta and butter egg mixture to the pan quickly. Toss until coated then remove from heat.

5. 5

   Serve with fresh cracked black peper.

* Per serving · 4 servings · Values may vary.

No additional tips available.