Ingredients
Croutons
- 1 slice Crusty bread cut into ¼" cubes
- ½ TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ 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
- ⅔ cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- ½ cup Fresh parsley chopped
Lemon Sparkling Water
- 2 slices Lemon
- 24 oz Sparkling water cold
Instructions
- Make the Croutons: 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 in a single layer on a baking sheet and bake until golden brown and crisp (about 10-12 minutes). Set aside to cool.
- Prepare the Caesar Dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in extra-virgin olive oil while whisking constantly.
- Whisk in grated Parmesan and season with salt and black pepper to taste.
- 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, parsley, and cracked black pepper.
- Assemble the Caesar Salad: Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Prepare the Lemon Sparkling Water: Add lemon slices to cold sparkling water. Serve over ice if desired.
- Serve and Enjoy: Plate the chorizo carbonara and serve with Caesar salad on the side. Enjoy with lemon sparkling water.
Nutrition
Calories: 1018kcal | Carbohydrates: 69g | Protein: 46g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1754mg | Potassium: 502mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6479IU | Vitamin C: 27mg | Calcium: 527mg | Iron: 6mg
Chorizo Carbonara
Ingredients
Croutons
- 1 slice Crusty bread cut into ¼" cubes
- ½ TBSP Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ 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
- ⅔ cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- ½ cup Fresh parsley chopped
Lemon Sparkling Water
- 2 slices Lemon
- 24 oz Sparkling water cold
Instructions
- Make the Croutons: 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 in a single layer on a baking sheet and bake until golden brown and crisp (about 10-12 minutes). Set aside to cool.
- Prepare the Caesar Dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
- Slowly drizzle in extra-virgin olive oil while whisking constantly.
- Whisk in grated Parmesan and season with salt and black pepper to taste.
- 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, parsley, and cracked black pepper.
- Assemble the Caesar Salad: Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Prepare the Lemon Sparkling Water: Add lemon slices to cold sparkling water. Serve over ice if desired.
- Serve and Enjoy: Plate the chorizo carbonara and serve with Caesar salad on the side. Enjoy with lemon sparkling water.
Nutrition
Calories: 1018kcalCarbohydrates: 69gProtein: 46gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1754mgPotassium: 502mgFiber: 4gSugar: 5gVitamin A: 6479IUVitamin C: 27mgCalcium: 527mgIron: 6mg
Tried this recipe?Let us know how it was!