Chorizo Carbonara (with optional zoodles) – Courgetti carbonara
This is not a traditional carbonara recipe! The purists among you will be utterly horrified by this version, but it is very tasty. Part of the idea comes from a recipe in Jamie Oliver’s Fifteen Minute Meals book, where he describes a “carbonara with a Spanish slap in the face!” My boyfriend has always loved that quote!
What I like about this recipe is you can adjust the carbs level in it. I made half pasta, half zucchini noodles, but you can also do all pasta or all zoodles. It’s up to you! If you are wanting to use zoodles/courgetti then you will need to get a spiralizer – this is the one that I use. For this recipe, I use the thin noodle setting. The sauce works just as well with normal spaghetti as well though… or I suppose any pasta at all. Versatility is the way forward!
Ingredients (serves 4)
– Spaghetti and/or zucchini. (I used 120g spaghetti and one zucchini. If you aren’t using a mix, either double to spaghetti or use two zucchinis.)
– 125 chorizo ring
– 300ml single cream
– 4 egg yolks
– 1 teaspoon dried rosemary
– 1 garlic clove, peeled and chopped
– 100 gram Parmesan cheese (plus more to garnish)
1. Chop the chorizo into half centimetre slices. Place in a large saucepan over a medium heat. Once the chorizo starts releasing oil, add the chopped garlic and rosemary. Stir and cook for about ten minutes.
2. Meanwhile, place your spaghetti (if using) in boiling water and cook to the packet instructions. Spiralize the zucchini (again, if using) on the thin noodle setting.
3. Once spaghetti is cooked, drain it and add to the chorizo. Mix in with the zoodles, and stir well. It looks good enough to eat at this point to be honest, but let’s add a little more indulgence!
4. Stir in the cream, egg yolks and grated Parmesan. Mix together thorough with lots of freshly cracked black pepper. Serve immediately, topped with a Parmesan garnish and more black pepper.
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