Chorizo Carbonara mixes up a classic with new flavors! This pasta dish is not your typical carbonara, with spicy chorizo adding a bold flavor… you’ll come to realize sometimes change is worth it (and yummy, too)! The smoky, salty taste of the chorizo pairs perfectly with the rich egg and parmesan sauce, creating a truly unique taste experience. Topped with fresh parsley and salty parmesan, Chorizo Carbonara is sure to be a hit with anyone looking to shake things up a bit!
Ingredients
- 2 cups spaghetti
- 1 tablespoon extra-virgin olive oil
- 2 (3.5-ounce) dried chorizos
- 1 clove garlic, crushed
- 1 sprig rosemary, finely chopped
- 2 teaspoons white vinegar
- 2 eggs
- 2/3 cup parmesan, plus more for serving, grated
- 1/2 cup flat-leaf parsley leaves, plus more for serving, chopped
- cracked pepper, to taste
Directions
Step 1 –In a large, salted pot of boiling water, cook the pasta to al dente according to the package directions.
Step 2 –In a frying pan over medium heat, add the oil and the chorizos and cook, while stirring, until they are crisp, about 6 minutes.
Step 3 –Add the garlic and the rosemary to the chorizos and cook until they are fragrant, about 30 seconds.
Step 4 –Transfer the pan from the heat.
Step 5 –Use tongs to transfer the pasta from the pot to the pan with the chorizos, allowing the excess water to enter, along with 1/3 cup of the pasta water.
Step 6 –Return the pasta water to a simmer and add the vinegar.
Step 7 –Using two bowls, gently lower the eggs into the simmering water and poach until the eggs are very soft, about 2 minutes.
Step 8 –Toss the pasta mixture with 1/2 of the parmesan and more of the pasta water, as needed.
Step 9 –Sprinkle the pasta with the parsley.
Step 10 –Divide the pasta mixture between two bowls topped with the poached eggs.
Step 11 –Serve with the extra parmesan, the extra parsley, and the cracked pepper.
