Perfect Pimped-Up Pasta Carbonara with Chorizo
Pasta is one of those comforting staples that I love to eat at this time of year. You simply can't beat an unctuous, creamy sauce that will stick to your ribs and warm you up from the inside out. Like most of my recipes, this one also strays slightly from tradition with the addition of chorizo, but trust me, once you've tried it you won't go back!
This recipe can be knocked up in literally minutes and the sauce is ready in the time it takes for the pasta to be cooked. What's more, the ingredients can be picked up for literally £1 per person which is not only ideal for students, like me, but for anyone who loves a tasty bargain!
Perfect Pimped-Up Pasta Carbonara with Chorizo
Serves 4
320g rigatoni pasta (or anything else with ridges!)
olive oil
70g chorizo, chopped into chunks
2 cloves of garlic, crushed or finely chopped
1 large egg
50g cheddar cheese, finely grated
salt and pepper
parmesan, to serve (optional)
Cook the pasta in a pan of boiling salted water according to packet instructions.
Meanwhile, add a tablespoon of the oil to a frying pan and throw in the chorizo. Once it's started to crisp up, add the crushed garlic, a good pinch of pepper and a sprinkling of salt. Stir and then remove from the heat.
Beat the egg and the cheese together in a bowl, then stir in 8 tablespoons of the pasta cooking water.
Drain the pasta, then put it in the chorizo pan, followed by the egg mixture. Stir thoroughly and then serve with a sprinkling of freshly grated parmesan, if you wish.
This recipe can be knocked up in literally minutes and the sauce is ready in the time it takes for the pasta to be cooked. What's more, the ingredients can be picked up for literally £1 per person which is not only ideal for students, like me, but for anyone who loves a tasty bargain!
Perfect Pimped-Up Pasta Carbonara with Chorizo
Serves 4320g rigatoni pasta (or anything else with ridges!)
olive oil
70g chorizo, chopped into chunks
2 cloves of garlic, crushed or finely chopped
1 large egg
50g cheddar cheese, finely grated
salt and pepper
parmesan, to serve (optional)
Cook the pasta in a pan of boiling salted water according to packet instructions.
Meanwhile, add a tablespoon of the oil to a frying pan and throw in the chorizo. Once it's started to crisp up, add the crushed garlic, a good pinch of pepper and a sprinkling of salt. Stir and then remove from the heat.
Beat the egg and the cheese together in a bowl, then stir in 8 tablespoons of the pasta cooking water.
Drain the pasta, then put it in the chorizo pan, followed by the egg mixture. Stir thoroughly and then serve with a sprinkling of freshly grated parmesan, if you wish.
Looks Yummy!
ReplyDelete