Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- 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
- 2/3 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 1/2 cup Fresh parsley chopped
Sweet Tea
- 24 oz Sweet tea cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the pasta: Bring a large pot of water to a boil over high heat.
- Heat the oil in a saute pan over medium heat. Cook the chorizo, breaking it up into smaller pieces until no longer pink.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Beat the eggs and parmesan cheese in a bowl.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, mix in the egg mixture and toss until coated. Add pasta water a little at a time until a creamy consistency is reached.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar Salad: Toss Romaine lettuce with dressing, and croutons in a bowl.
- Serve chorizo carbonara with salad and sweet tea.
Nutrition
Calories: 1016kcal | Carbohydrates: 68g | Protein: 46g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1683mg | Potassium: 485mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6476IU | Vitamin C: 23mg | Calcium: 508mg | Iron: 5mg
Chorizo Carbonarra
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 TBSP Extra-virgin olive oil
Seasoning
- 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
- 2/3 cup Parmesan cheese grated
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 1/2 cup Fresh parsley chopped
Sweet Tea
- 24 oz Sweet tea cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- Make the Caesar Dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the pasta: Bring a large pot of water to a boil over high heat.
- Heat the oil in a saute pan over medium heat. Cook the chorizo, breaking it up into smaller pieces until no longer pink.
- Meanwhile, add the pasta to the boiling water and cook until al dente.
- Beat the eggs and parmesan cheese in a bowl.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, mix in the egg mixture and toss until coated. Add pasta water a little at a time until a creamy consistency is reached.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar Salad: Toss Romaine lettuce with dressing, and croutons in a bowl.
- Serve chorizo carbonara with salad and sweet tea.
Nutrition
Calories: 1016kcalCarbohydrates: 68gProtein: 46gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1683mgPotassium: 485mgFiber: 4gSugar: 4gVitamin A: 6476IUVitamin C: 23mgCalcium: 508mgIron: 5mg
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