Description
Jamie Oliver’s Chorizo Carbonara is a variation of the classic Italian carbonara that swaps out pancetta or guanciale for smoky, flavorful chorizo. The chorizo is cooked until crispy, adding depth and spice to the creamy carbonara sauce, which is made from eggs and Parmesan cheese. Tossed with spaghetti or another long pasta, this dish is comforting, rich, and packed with flavor.
Ingredients
- 150g (5 oz) chorizo, sliced or chopped
- 300g (10.5 oz) spaghetti (or your preferred pasta)
- 3 large eggs
- 50g (1/2 cup) Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped chorizo and cook for 5-7 minutes until it becomes crispy and releases its flavorful oils. Add the minced garlic and sauté for 1 minute until fragrant. Remove the pan from the heat.
In a small bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with a pinch of salt and plenty of black pepper. Set aside.
Once the pasta is cooked and drained, return the pan with the cooked chorizo to low heat. Add the spaghetti to the pan and toss it in the chorizo and garlic mixture until well coated.
Remove the pan from the heat and slowly pour in the egg and Parmesan mixture, tossing the pasta quickly to ensure the eggs don’t scramble. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
Once the pasta is coated in the creamy sauce, serve immediately. Garnish with fresh parsley, additional Parmesan, and a sprinkle of black pepper if desired.