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