Chorizo Carbonara

Prep Time 20

Cook Time 25

Servings

Calories 1032kcal

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.