Chorizo Carbonara

Based on Hugh Fearnley-Whittingstalls River Cottage every day book

Ingredients

250g spaghetti, linguine, or other long pasta
1 tablespoon canola or olive oil
1 cup Tupperware Mexican Chorizo (recipe follows), crumbled (or Spanish chorizo, diced quite small)- I just used Spanish chorizo as I couldn't be arsed essentially doing two recipes for one meal! The Tupperware Mexican chorizo can be found in the book or online though.
2 large egg yolks
1/2 cup heavy cream
Sea salt and freshly ground black pepper


Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.

Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through. If you’re using the soft Tupperware chorizo, you can start with a bit of a lump and break it up with a spatula as it fries, so it forms lots of succulent little nuggets and crumbs, thereby maximizing the surface area available for crisping.

Beat the egg yolks and cream together and season lightly (since the chorizo is already highly seasoned).

When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.



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