Ingredients
Grilled Sweet Potatoes
- 1 medium Sweet potato
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/2 tsp Smoked paprika
- 1 tsp Fresh thyme leaves (optional, for garnish)
Chorizo Carbonara
- 1 tsp Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
Lemon Sparkling Water
- 1 Lemon sliced
- 24 oz Sparkling water
- Ice cubes for serving
Instructions
- Prepare the ingredients as instructed above.
- Grilled Sweet Potatoes: Preheat the grill to medium-high heat. Lightly oil the grill pan to prevent sticking.
- Wash and scrub the sweet potato 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 the 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, if using.
- Chorizo Carbonara: Bring a large pot of water to a boil over high heat.
- Meanwhile, heat olive oil in a sauté pan over medium heat. Add chorizo, breaking it up into small pieces, and cook until no longer pink.
- In a bowl, beat together the eggs and Parmesan cheese to make the carbonara sauce.
- Add garlic and rosemary to the cooked chorizo and cook for 30 seconds until fragrant. Remove the pan from the heat.
- Cook the spaghetti in the boiling water until al dente. Use tongs to transfer the pasta 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. Season with extra Parmesan, salt, and black pepper.
- Lemon Sparkling Water: Add the lemon to the sparkling water.
- Serve the chorizo carbonara with grilled sweet potatoes, and lemon sparkling water..
Nutrition
Calories: 722kcal | Carbohydrates: 53g | Protein: 34g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 1149mg | Potassium: 304mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 31mg | Calcium: 224mg | Iron: 3mg
Chorizo Carbonarra
Ingredients
Grilled Sweet Potatoes
- 1 medium Sweet potato
- 1 tsp Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1/2 tsp Smoked paprika
- 1 tsp Fresh thyme leaves (optional, for garnish)
Chorizo Carbonara
- 1 tsp Extra-virgin olive oil
- 8 oz Ground chorizo
- 4 oz Spaghetti
- 2 Eggs beaten
- 1/4 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
Lemon Sparkling Water
- 1 Lemon sliced
- 24 oz Sparkling water
- Ice cubes for serving
Instructions
- Prepare the ingredients as instructed above.
- Grilled Sweet Potatoes: Preheat the grill to medium-high heat. Lightly oil the grill pan to prevent sticking.
- Wash and scrub the sweet potato 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 the 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, if using.
- Chorizo Carbonara: Bring a large pot of water to a boil over high heat.
- Meanwhile, heat olive oil in a sauté pan over medium heat. Add chorizo, breaking it up into small pieces, and cook until no longer pink.
- In a bowl, beat together the eggs and Parmesan cheese to make the carbonara sauce.
- Add garlic and rosemary to the cooked chorizo and cook for 30 seconds until fragrant. Remove the pan from the heat.
- Cook the spaghetti in the boiling water until al dente. Use tongs to transfer the pasta 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. Season with extra Parmesan, salt, and black pepper.
- Lemon Sparkling Water: Add the lemon to the sparkling water.
- Serve the chorizo carbonara with grilled sweet potatoes, and lemon sparkling water..
Nutrition
Calories: 722kcalCarbohydrates: 53gProtein: 34gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 243mgSodium: 1149mgPotassium: 304mgFiber: 4gSugar: 3gVitamin A: 1249IUVitamin C: 31mgCalcium: 224mgIron: 3mg
Tried this recipe?Let us know how it was!