Name of Recipe: Chorizo Carbonara - my version of a recipe from Hugh Fearnley-Whittingstall
Number of People: 2 serves
Ingredients:150g thin spaghetti
1200g boiling water
salt to taste
1 tblspn olive oil
150-175g
chorizo mix.
2 large egg yolks mixed with 150mls cream
2 tblspns chopped parsley
sea salt & ground black pepper to taste
Parmesan to serve (opt)
Preparation:Place a heavy based frying pan on the stove-top to heat up. Place the boiling water & salt into the TM bowl, break the spaghetti into half and add to the bowl. Cook
8-10 mins/100o/reverse/speed 1.Add the oil to the pan and fry the chorizo mixture, breaking it up as you go with the edge of a wooden spatula until you have a pan of coarse, crisp chorizo crumbs.
When the pasta is cooked, drain though a sieve and return the pasta to the TM bowl along with the chorizo pieces, the parsley and the egg/cream mixture.
Reheat
2 mins/100o/reverse/speed 1.Taste for seasonings and add S & P if required.
Serve sprinkled with parmesan if desired.
Photos: Picture 1 is the raw chorizo mix, picture 2 the amount fried up for this recipe and picture 3 the finished dish.
members' commentsinskiwinski - Tried this one! It was so easy to make and tasted delicious! Thanx!
kmw - was a hit with DH & DD, simple to make. It was a nice change to tomato/cheesy base sauces but for me I still prefer a tomato base sauce, which is funny as this is all I use to eat when I was younger.
Catt - This was a hit both hubby and son wanted seconds.
