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Spaghetti Carbonara with Chorizo

Yesterday I got the most ridiculous craving for pasta. I wasn't hungry and I hadn't even been thinking about dinner. I had spaghetti, cheese, eggs and what's a girl to do? I made a carbonara with chorizo instead of guanciale. The chorizo is equally tasty and it's pork...that counts right?

This is probably my favourite Italian pasta dish. It is almost always the pasta I will order in an Italian restaurant. It is freakin' delicious and last night I caved.

I made it, piled it sky high into a deep bowl, loaded it with a ton of freshly cracked black pepper and ate in sitting in my favourite armchair while watching tv. Yup...I feel no grab some chorizo, some eggs and some spaghetti and make this right will thank me later.


Spaghetti Carbonara with Chorizo

Serves 4 generously

500 g. Spaghetti

250 g. Chorizo , cubed into small pieces

150 g. Grana Padano cheese grated, plus more for serving if desired

6 eggs, 4 whole + 2 yolks

1 Clove of garlic, whole

1 Bay leaf

Bring a large stockpot filled with generously sated water to the boil.

Add pasta and cook according to package directions for al dente, about 10-12 minutes.

Meanwhile, in a high sided frying pan, add chorizo, garlic and bay leaf. Cook on high heat until crisp and golden, stirring often.

In a large bowl, beat eggs and yolks, take a ladle full of the pasta boiling water and add to the beaten eggs whilst wisking to temper them. This will ensure they do not scramble when you add them to the pasta. Add cheese.

Drain pasta and reserve another ladle of water. Add pasta and ladle of reserved water to the frying pan with chorizo. Sprinkle liberally with freshly cracked black pepper. On a very low heat stir to incorporate and add egg and cheese mixture. Stir through until sauce thickens and coats the strands well, less than 1 minute.

Serve immediately with more black pepper ans plenty of grated cheese.


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