Chorizo carbonara

Chorizo carbonara

Add a fiery kick to your dinner with this quick version of a classic Italian carbonara recipe which replaces ham with smoky chorizo.

Chorizo carbonara

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Add a fiery kick to your dinner with this quick version of a classic Italian carbonara recipe which replaces ham with smoky chorizo.

Nutrition: per serving

Calories
655kcals
Fat
27.3g (9.4g saturated)
Protein
31.7g
Carbohydrates
72.5g (5g sugars)
Fibre
4g
Salt
1.5g

Ingredients

  • 400g spaghetti
  • 160g cooking chorizo
  • 4 medium free-range eggs
  • 50g parmesan
  • 1 lemon
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Bring a large pan of salted water to the boil. Add the spaghetti to the pan and cook for 10-12 minutes until al dente (or cook according to the packet instructions). Drain the pasta, reserving a ladleful of the cooking water.
  2. Meanwhile slice the chorizo into rounds. Set a large frying pan over a medium heat, add the chorizo slices and fry for 4-5 minutes, turning once, until starting to crisp. Remove from the heat.
  3. Crack the eggs into a bowl, then grate the parmesan into another bowl and beat 3 tbsp of it into the eggs. Finely grate the zest from the lemon.
  4. Tip the drained pasta onto the chorizo in the pan and toss well. Add the egg and parmesan mixture and the grated lemon zest, then toss until the mixture thickens but doesn’t scramble. Use a little of the reserved pasta water to loosen the mixture if need be.
  5. Squeeze over a little lemon juice, then serve sprinkled with the reserved parmesan and some freshly ground black pepper.

Nutrition

Nutrition: per serving
Calories
655kcals
Fat
27.3g (9.4g saturated)
Protein
31.7g
Carbohydrates
72.5g (5g sugars)
Fibre
4g
Salt
1.5g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. For my personal taste there is too much lemon flavour. Perhaps use just the pith or a small squeeze of lemon juice but not both. I’ll try it again and see what happens.

    1. Thanks for the feedback Chris! Please do adjust the quantity of lemon to taste.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Carbonara recipes

Carbonara frittata

Is it a carbonara or a frittata? Well, it’s both!...

Save recipe icon Save recipe icon Save recipe

Carbonara recipes

Summer vegetable carbonara

There’s no weeknight dinner more comforting than creamy, cheesy carbonara....

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.