This easy Spanish Chorizo Spaghetti Carbonara Recipe is a wonderful, tasty Spanish twist on the Italian classic, made with lots of Spanish Chorizo and Manchego cheese.
INGREDIENTS
8 ounces uncooked spaghetti
3 eggs
2 tablespoons milk (or heavy cream)
30 grams freshly-grated Manchego cheese, plus extra for topping
Salt and freshly-cracked black pepper
4 ounces spicy (or sweet) Spanish chorizo, finely diced.
Spanish Chorizo Spaghetti Carbonara Recipe
METHOD
Cook the pasta in a large saucepan in generously-salted water according to package instructions.
Reserve 1/2 cup of the starchy pasta water for later, then drain the remaining water, and set the pasta aside.
While the pasta is cooking, in a small bowl whisk together the eggs, milk, and the Manchego cheese, plus a generous pinch of salt and pepper until smooth. Set aside.
At the same time that you add the pasta to the boiling water, add the chorizo to a large pan. Sauté over medium heat for 5-6 minutes, stirring and turning occasionally. Remove from the heat, drain off the excess grease, and leave the cooked chorizo in the pan.
Once the pasta cooked and drained, transfer it immediately (you want the pasta to still be very hot!) to the sauté pan with the chorizo. Then slowly pour the sauce mixture into the pasta, while tossing the pasta continually with a pair of tongs, until the pasta is evenly coated and the sauce is creamy and cooked. (It’s very important that you toss the pasta while the sauce is being added, otherwise the eggs can scramble.) If you think that the sauce seems too thick, add some of the reserved starchy pasta water until the sauce reaches your preferred consistency.
Serve immediately, garnished with extra Manchego and black pepper.
