Chorizo Carbonarra

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1104kcal

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
  • Ice cubes for serving.

Watermelon

  • 2 slices Watermelon
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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 bread cubes in a single layer on a baking sheet and bake until golden brown and crisp, about 10–12 minutes. 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 grated Parmesan and season with salt and black pepper to taste. Set the Caesar dressing aside.
  • Bring a large pot of water to a boil over high heat for the pasta.
  • Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add the chorizo, breaking it into small pieces, and cook until no longer pink.
  • Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.
  • In a bowl, beat together the eggs and Parmesan cheese to prepare the carbonara sauce.
  • Cook the spaghetti in the boiling water until al dente. Remove using 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 with extra Parmesan, parsley, and cracked black pepper.
  • Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
  • Add lemon slices to the cold sparkling water for the lemon sparkling water. Serve over ice if desired.
  • Plate the chorizo carbonara and serve with Caesar salad on the side, watermelon slices, and lemon sparkling water.

Nutrition

Calories: 1104kcal | Carbohydrates: 91g | Protein: 48g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1757mg | Potassium: 822mg | Fiber: 6g | Sugar: 22g | Vitamin A: 8106IU | Vitamin C: 50mg | Calcium: 547mg | Iron: 6mg

Chorizo Carbonarra

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 1104 kcal

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
  • Ice cubes for serving.

Watermelon

  • 2 slices Watermelon

Instructions
 

  • Prep the ingredients per the instructions above.
  • 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 bread cubes in a single layer on a baking sheet and bake until golden brown and crisp, about 10–12 minutes. 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 grated Parmesan and season with salt and black pepper to taste. Set the Caesar dressing aside.
  • Bring a large pot of water to a boil over high heat for the pasta.
  • Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add the chorizo, breaking it into small pieces, and cook until no longer pink.
  • Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.
  • In a bowl, beat together the eggs and Parmesan cheese to prepare the carbonara sauce.
  • Cook the spaghetti in the boiling water until al dente. Remove using 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 with extra Parmesan, parsley, and cracked black pepper.
  • Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.
  • Add lemon slices to the cold sparkling water for the lemon sparkling water. Serve over ice if desired.
  • Plate the chorizo carbonara and serve with Caesar salad on the side, watermelon slices, and lemon sparkling water.

Nutrition

Calories: 1104kcalCarbohydrates: 91gProtein: 48gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1757mgPotassium: 822mgFiber: 6gSugar: 22gVitamin A: 8106IUVitamin C: 50mgCalcium: 547mgIron: 6mg
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