Description
This creamy Chorizo Carbonara blends smoky chorizo, silky egg yolks, and nutty parmesan into a luxurious pasta dish that’s both comforting and bold. Quick to make and full of flavor, it’s a modern twist on a classic you’ll crave again and again.
Ingredients
Scale
- 12 oz spaghetti
- 6 oz chorizo, diced
- 2 cloves garlic, minced
- 4 large egg yolks
- 1 cup parmesan cheese, finely grated
- 1 tbsp olive oil
- 1 tsp black pepper, freshly ground
- Salt, to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water and drain.
- In a bowl, whisk together egg yolks, grated parmesan, and black pepper. Set aside.
- Heat olive oil in a skillet over medium heat. Add diced chorizo and cook until crisp. Add minced garlic and sauté for 1 minute.
- Turn off the heat. Add hot drained pasta to the skillet with chorizo. Toss quickly.
- Gradually pour in the egg mixture while tossing the pasta continuously. Add reserved pasta water a bit at a time until the sauce is creamy and coats the pasta.
- Season with additional salt or pepper if needed. Serve with extra parmesan on top.
Notes
- Make sure to temper the eggs by tossing pasta off heat to avoid scrambling.
- Use freshly grated cheese for a smoother sauce texture.
- Reserve enough pasta water to adjust the consistency of your sauce.
- Reheat gently with a splash of water if enjoying leftovers.
Nutrition
- Serving Size: 1 plate
- Calories: 590
- Sugar: 1g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 210mg
Keywords: chorizo carbonara, creamy pasta, quick dinner, smoky pasta, egg and cheese sauce