Chorizo Carbonara

  • 10 Sep - 16 Sep, 2022
  • Mag The Weekly
  • Cookery


· 200 g spaghetti

· 1 tablespoon olive oil

· 200 g dried chorizo

· 1 garlic clove

· 1 sprig rosemary

· 50 g grated parmesan

· 2 teaspoons white vinegar

· 2 eggs

· ½ cup parsley leaves


Bring a saucepan of water to the boil over high heat. Place chorizo and oil in a cold pan, and then place over medium heat. Once it begins to sizzle, cook, stirring, until crisp. Meanwhile, add the pasta to the water and cook until al dente. Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat. Remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with ½ cup water. Add vinegar then gently lower in the two eggs. Poach for two minutes. Toss the pasta with half the parmesan and parsley and divide between bowls. Top with the eggs. Sprinkle with parmesan, parsley and cracked pepper.