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
- Preheat the oven to 350°F (176°C). Drizzle olive oil over the bread cubes, season with salt and black pepper, and toss to coat. Spread in a single layer on a baking sheet and bake for 10–12 minutes until golden and crisp. Set aside to cool.
- Prepare the Caesar dressing by whisking together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in grated Parmesan and season with salt and black pepper to taste.
- Bring a large pot of water to a boil for the spaghetti. 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.
- Prepare the carbonara sauce by beating the eggs and Parmesan cheese in a bowl. 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. Remove it from the pot with tongs and transfer 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 it with extra Parmesan, parsley, and cracked black pepper.
- Assemble the Caesar salad by tossing Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Prepare the lemon sparkling water by adding lemon slices to cold sparkling water. Serve over ice if desired.
- Serve: Plate the chorizo carbonara and 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: 6477IU | 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
- Preheat the oven to 350°F (176°C). Drizzle olive oil over the bread cubes, season with salt and black pepper, and toss to coat. Spread in a single layer on a baking sheet and bake for 10–12 minutes until golden and crisp. Set aside to cool.
- Prepare the Caesar dressing by whisking together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar in a small bowl. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in grated Parmesan and season with salt and black pepper to taste.
- Bring a large pot of water to a boil for the spaghetti. 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.
- Prepare the carbonara sauce by beating the eggs and Parmesan cheese in a bowl. 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. Remove it from the pot with tongs and transfer 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 it with extra Parmesan, parsley, and cracked black pepper.
- Assemble the Caesar salad by tossing Romaine lettuce with Caesar dressing and croutons in a large bowl.
- Prepare the lemon sparkling water by adding lemon slices to cold sparkling water. Serve over ice if desired.
- Serve: Plate the chorizo carbonara and 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: 6477IUVitamin C: 27mgCalcium: 527mgIron: 6mg
Tried this recipe?Let us know how it was!