Carbonara with Chorizo
Ingredients
- 200g spaghetti
- 1 tbs extra virgin olive oil
- 2 x 100g dried chorizo, finely chopped
- 1 garlic clove, crushed
- 1 sprig rosemary, finely chopped
- 2/3 cup (50g) grated parmesan
- 2 tsp white vinegar
- 2 eggs
- 1/2 cup chopped flat-leaf parsley leaves
Method
Step 1: Bring a large saucepan of water to the boil over high heat.
Step 2: Place chorizo and oil in a cold frypan, then place over medium heat. Once it begins to sizzle and the fat starts to render, cook, stirring, for 6 minutes or until crisp.
Step 3: Meanwhile add the pasta to the water and cook until al dente.
Step 4: Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat.
Step 5: Use tongs to remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with 1/3 cup water.
Step 6: Return the water to just below a simmer. Add the vinegar then gently lower in the two eggs using two small bowls. Poach for 2 minutes for very soft eggs.
Step 7: Toss the pasta with half the parmesan and a little more water if needed and parsley and divide between bowls. Top with the eggs.
Step 8: Sprinkle with extra parmesan, parsley and cracked pepper. Preheat oven to 180°C. Grease a 1-litre round ovenproof dish.
Related
Comments