Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 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
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo sausage
- 4 oz Spaghetti
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 2 Eggs beaten
- 2/3 cup Parmesan cheese grated
- 1/2 cup Fresh parsley chopped
Lemon Sparkling Water
- 24 oz Sparkling Water cold
- 1 Lemon sliced
- Ice optional
Instructions
- 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.
- 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.
- 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.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Meanwhile, add the pasta to the boiling water and cook until al dente according to the directions on the package.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, reserve about 1/3 cup pasta water.
- Mix the beaten eggs with parmesan.
- Toss the pasta with the egg/parmesan mixture, chorizo, and a little reserved pasta water if needed for a creamy consistency.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Mix sparkling water and lemon. Serve over ice if desired.
- Serve chorizo carbonara with salad and sparkling water.
Nutrition
Calories: 1032kcal | Carbohydrates: 73g | Protein: 47g | Fat: 61g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 258mg | Sodium: 1755mg | Potassium: 567mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6488IU | Vitamin C: 52mg | Calcium: 539mg | Iron: 6mg
Chorizo Carbonara
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- 1/2 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
- Salt to taste
- Black pepper to taste
- 2 cups Romaine lettuce chopped
Chorizo Carbonara
- 1 TBSP Extra-virgin olive oil
- 8 oz Ground chorizo sausage
- 4 oz Spaghetti
- 1 clove Garlic crushed
- 1 sprig Fresh rosemary finely chopped
- 2 Eggs beaten
- 2/3 cup Parmesan cheese grated
- 1/2 cup Fresh parsley chopped
Lemon Sparkling Water
- 24 oz Sparkling Water cold
- 1 Lemon sliced
- Ice optional
Instructions
- 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.
- 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.
- 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.
- Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove from the heat.
- Meanwhile, add the pasta to the boiling water and cook until al dente according to the directions on the package.
- Use tongs to remove pasta from the water and place it into the pan of chorizo, reserve about 1/3 cup pasta water.
- Mix the beaten eggs with parmesan.
- Toss the pasta with the egg/parmesan mixture, chorizo, and a little reserved pasta water if needed for a creamy consistency.
- Sprinkle it with extra parmesan, parsley, and cracked pepper.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
- Mix sparkling water and lemon. Serve over ice if desired.
- Serve chorizo carbonara with salad and sparkling water.
Nutrition
Calories: 1032kcalCarbohydrates: 73gProtein: 47gFat: 61gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 258mgSodium: 1755mgPotassium: 567mgFiber: 6gSugar: 6gVitamin A: 6488IUVitamin C: 52mgCalcium: 539mgIron: 6mg
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