Spanish Style Carbonara

By Sanchino's Kitchen

Serves 2 | Cook 20min

Ingredients

  • 100g chorizo sliced

  • 2 whole eggs

  • 90g Manchego Cheese

  • 5 padron peppers (optional)

  • 200g Linguine

  • Handful of fresh basil

 

Method


STEP 1

Crack the eggs into a bowl then grate the cheese and add to egg mixture. Add plenty of black pepper and mix


STEP 2

Fry the Padron peppers whole in olive oil until soft and blistered and set aside.


STEP 3

Cook the linguine for 1 min less than instructions. Whilst pasta is cooking fry off chorizo (start from a cold pan to release natural oils). Once charred and oil has been released, turn off heat.


STEP 4

Using tongs, lift the pasta straight into the pan with the chorizo. Add 2 tbsp of pasta water to the egg mixture and mix. Add the egg mixture to the chorizo/pasta pan and mix. Add another splash of pasta water and place over a low heat. Stir continuously until egg mixture is thick and silky (make sure not to curdle the eggs).


STEP 5

Remove the stalks form the Padron peppers, roughly chop and scatter over pasta. Top with black pepper, grated Manchego and fresh basil

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