Chorizo Carbonara

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1016kcal

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
  • 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
US Customary - Metric

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 Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • 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 Carbonara

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1016 kcal

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
  • 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 Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • 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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