Name: Chorizo Carbonarra
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups Apple cider; 1 tsp Whole cloves; 1 stick Cinnamon; 1 Orange (sliced); 1 tsp Brown sugar (optional); ¼ tsp Ground nutmeg; ¼ tsp Allspice; 1 slice Crusty bread (cut into ¼" cubes); ½ TBSP Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); 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); 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)

Chorizo Carbonarra

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 20

Servings:

Calories: 1170kcal

Ingredients

Hot Spiced Apple Cider

2 cups Apple cider
1 tsp Whole cloves
1 stick Cinnamon
1 Orange sliced
1 tsp Brown sugar optional
¼ tsp Ground nutmeg
¼ tsp Allspice

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

US Customary - Metric

Instructions

Make the Cider: In a small saucepan, combine the apple cider, whole cloves, cinnamon stick, orange slices, brown sugar (if using), ground nutmeg, and allspice. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for about 10 - 15 minutes to allow the flavors to meld. Keep warm until serving.
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 serving bowls.
To serve the cider, remove from heat and strain out the cloves and cinnamon stick. Serve hot in mugs, garnished with additional orange slices or a cinnamon stick if desired.
Serve and Enjoy: Plate the chorizo carbonara and serve with Caesar salad on the side. Enjoy with hot spiced cider.

Nutrition