Make the Croutons: Preheat the oven to 350°F (176°C).

Drizzle olive oil over the bread cubes. Season with salt and black pepper. Toss until evenly coated.

Spread in a single layer on a baking sheet and bake until golden brown and crisp (about 10-12 minutes). Set aside to cool.

Prepare the Caesar Dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.

Slowly drizzle in extra-virgin olive oil while whisking constantly.

Whisk in grated Parmesan and season with salt and black pepper to taste.

Prep for Pasta Bring a large pot of water to a boil over high heat.

Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat.

Add the chorizo, breaking it up into small pieces, and cook until no longer pink.

Prepare the Carbonara Sauce: In a 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 remove it from the pot using tongs and transfer it directly to the chorizo pan.

Mix in the egg mixture, tossing the pasta until coated. Gradually add reserved pasta water, a little at a time, until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.

Assemble the Caesar Salad: Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.

Prepare the Lemon Sparkling Water: Add lemon slices to cold sparkling water. Serve over ice if desired.

Serve and Enjoy: Plate the chorizo carbonara and serve with Caesar salad on the side. Enjoy with lemon sparkling water.