Chorizo Carbonarra

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1111kcal

Ingredients

Croutons

  • 1 slice Crusty bread cut into 1/4" cubes
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Lemon juice fresh-squeezed
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Chorizo Carbonara

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground chorizo
  • 4 oz Spaghetti
  • 2 Eggs beaten
  • 2/3 cup Parmesan cheese grated
  • 1 clove Garlic crushed
  • 1 sprig Fresh rosemary finely chopped
  • 1/2 cup Fresh parsley chopped

Pear Ginger Fizz

  • 1 cup Pear juice
  • 1 cup Ginger ale
  • 1 Pear sliced
  • 1 inch piece Fresh ginger grated
  • 1 TBSP Lemon juice
  • Ice cubes as needed
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (176°C).
  • Drizzle olive oil over the bread cubes. Season with salt and black pepper. Toss until evenly coated.
  • Spread the cubes in a single layer on a baking sheet and bake for 10–12 minutes until golden brown and crisp. Set aside to cool.
  • In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
  • Slowly drizzle in the extra-virgin olive oil while whisking constantly.
  • Whisk in the grated Parmesan and season with salt and pepper to taste. Set dressing aside.
  • Bring a large pot of water to a boil over high heat.
  • Meanwhile, heat olive oil in a sauté pan over medium heat. Add the chorizo, breaking it up into small pieces, and cook until no longer pink.
  • In a separate 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 use tongs to transfer it directly to the chorizo pan.
  • Mix in the egg-Parmesan mixture, tossing the pasta until coated. Gradually add reserved pasta water as needed until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.
  • In a large bowl, toss Romaine lettuce with Caesar dressing and cooled croutons.
  • In a large glass or pitcher, combine pear juice, grated ginger, and lemon juice. Stir well. Slowly pour in ginger ale and gently stir.
  • Serve the chorizo carbonara with Caesar salad and pear ginger fizz.

Nutrition

Calories: 1111kcal | Carbohydrates: 94g | Protein: 46g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1701mg | Potassium: 655mg | Fiber: 4g | Sugar: 24g | Vitamin A: 6476IU | Vitamin C: 68mg | Calcium: 527mg | Iron: 6mg

Chorizo Carbonarra

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 1111 kcal

Ingredients
 
 

Croutons

  • 1 slice Crusty bread cut into 1/4" cubes
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Lemon juice fresh-squeezed
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Chorizo Carbonara

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground chorizo
  • 4 oz Spaghetti
  • 2 Eggs beaten
  • 2/3 cup Parmesan cheese grated
  • 1 clove Garlic crushed
  • 1 sprig Fresh rosemary finely chopped
  • 1/2 cup Fresh parsley chopped

Pear Ginger Fizz

  • 1 cup Pear juice
  • 1 cup Ginger ale
  • 1 Pear sliced
  • 1 inch piece Fresh ginger grated
  • 1 TBSP Lemon juice
  • Ice cubes as needed

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • Drizzle olive oil over the bread cubes. Season with salt and black pepper. Toss until evenly coated.
  • Spread the cubes in a single layer on a baking sheet and bake for 10–12 minutes until golden brown and crisp. Set aside to cool.
  • In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
  • Slowly drizzle in the extra-virgin olive oil while whisking constantly.
  • Whisk in the grated Parmesan and season with salt and pepper to taste. Set dressing aside.
  • Bring a large pot of water to a boil over high heat.
  • Meanwhile, heat olive oil in a sauté pan over medium heat. Add the chorizo, breaking it up into small pieces, and cook until no longer pink.
  • In a separate 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 use tongs to transfer it directly to the chorizo pan.
  • Mix in the egg-Parmesan mixture, tossing the pasta until coated. Gradually add reserved pasta water as needed until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.
  • In a large bowl, toss Romaine lettuce with Caesar dressing and cooled croutons.
  • In a large glass or pitcher, combine pear juice, grated ginger, and lemon juice. Stir well. Slowly pour in ginger ale and gently stir.
  • Serve the chorizo carbonara with Caesar salad and pear ginger fizz.

Nutrition

Calories: 1111kcalCarbohydrates: 94gProtein: 46gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1701mgPotassium: 655mgFiber: 4gSugar: 24gVitamin A: 6476IUVitamin C: 68mgCalcium: 527mgIron: 6mg
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