Chorizo Carbonnara

Preheat the grill to medium-high heat. Lightly oil the grill pan to prevent sticking.

Wash and scrub the sweet potatoes thoroughly. Cut into 1/4-inch thick rounds for even cooking.

In a large bowl, toss the sweet potato slices with olive oil, salt, pepper, and smoked paprika. Coat evenly.

Place the slices directly on the grill. Cook for 6–8 minutes per side, or until grill marks appear and potatoes are tender when pierced with a fork. Close the lid while cooking to help soften them.

Transfer the grilled sweet potatoes to a serving plate. Sprinkle with fresh thyme leaves (optional).

Prep for Pasta: Bring a large pot of water to a boil over high heat.

Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add the chorizo, breaking it up into small pieces, and cook until no longer pink.

Prepare the Carbonara Sauce: In a bowl, beat together eggs and Parmesan cheese.

Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.

Cook the spaghetti in the boiling water until al dente, then remove it from the pot using tongs and transfer it directly to the chorizo pan.

Mix in the egg mixture, tossing the pasta until coated. Gradually add reserved pasta water, a little at a time, until a creamy consistency is reached. Sprinkle with extra Parmesan, salt and black pepper.

In a small saucepan over medium heat, combine apple cider, cinnamon stick, and cloves. Simmer gently for 5–7 minutes.Stir in maple syrup or honey. Remove from heat and strain out the spices. Pour the hot cider into a mug. Garnish with an orange slice for extra fragrance and visual appeal.

Serve the Pair chorizo carbonara with grilled sweet potatoes and a mug of spiced hot cider.