Name: Chorizo Carbonarra
Prep time: 15 min
Cook time: 20 min
Ingredients: 24 oz Water; 8 slices Cucumber; Ice cubes; 1 tsp Extra-virgin olive oil; 8 oz Ground chorizo; 4 oz Spaghetti (whole wheat if preferred); 2 Eggs (beaten); 1/4 cup Parmesan cheese (grated); 1 clove Garlic (crushed); 1 sprig Fresh rosemary (finely chopped); ½ head Iceberg lettuce (trimmed and cut into wedges); 2 TBSP Blue cheese dressing; 6 Grape tomatoes (quartered); 2 TBSP Crumbled blue cheese; 2 TBSP Red onions (shaved); 2 tsp Fresh chives (chopped); 2 TBSP Greek yogurt; 1 TBSP Mayonnaise; 1 TBSP Extra-virgin olive oil; 1 TBSP red wine vinegar; 1-2 tsp Dijon mustard; Salt and pepper (to taste); 1 tsp Chia seeds; 2 tsp Extra-virgin olive oil; 1 cup Green Peas; 1 cup Dates (pitted)

Chorizo Carbonarra

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 20

Servings:

Calories: 1175kcal

Ingredients

Cucumber water

24 oz Water
8 slices Cucumber
Ice cubes

Chorizo carbonara

1 tsp Extra-virgin olive oil
8 oz Ground chorizo
4 oz Spaghetti whole wheat if preferred
2 Eggs beaten
1/4 cup Parmesan cheese grated
1 clove Garlic crushed
1 sprig Fresh rosemary finely chopped

Wedge salad

½ head Iceberg lettuce trimmed and cut into wedges
2 TBSP Blue cheese dressing
6 Grape tomatoes quartered
2 TBSP Crumbled blue cheese
2 TBSP Red onions shaved
2 tsp Fresh chives chopped

Dressing

2 TBSP Greek yogurt
1 TBSP Mayonnaise
1 TBSP Extra-virgin olive oil
1 TBSP red wine vinegar
1-2 tsp Dijon mustard
Salt and pepper to taste
1 tsp Chia seeds

Peas

2 tsp Extra-virgin olive oil
1 cup Green Peas

Dates

1 cup Dates pitted

US Customary - Metric

Instructions

For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
Bring a large pot of water to a boil over high heat.
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.
In a separate 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 use tongs to transfer it directly to the chorizo pan.
Mix in the egg-Parmesan mixture, tossing the pasta until coated. Gradually add reserved pasta water as needed until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.
Heat the oil in a pan over medium heat. Saute the peas until hot about 2 - 3 minutes. Season with salt and pepper.
Plate the salad: Portion the lettuce wedges. Top with tomatoes, red onion, crumbled blue cheese, and chives.
In a bowl mix the ingredients for the dressing. Dress the salad before serving.
Serve chorizo carbonara with peas, salad, cucumber water, and dates for dessert.

Nutrition