Prepare the ingredients as instructed above.

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.

Make 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.

Boil water for pasta: Bring a large pot of water to a boil over high heat.

Cook the chorizo: 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.

Make 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 pasta: Add spaghetti to the boiling water and cook until al dente.

Using tongs, transfer the cooked spaghetti 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 it with extra Parmesan, parsley, and cracked black pepper.

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

Make the watermelon mint drink: In a blender, combine all ingredients until smooth.

(Optional) Strain the mixture through a fine mesh strainer into a pitcher or jar, pressing with a spoon to remove pulp.

Serve the carbonara with Caesar salad, watermelon slices, and watermelon mint drink.