Prep the ingredients per the instructions above.

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 the bread cubes in a single layer on a baking sheet and bake until golden brown and crisp, about 10–12 minutes. Set aside to cool.

In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.

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

Whisk in grated Parmesan and season with salt and black pepper to taste. Set the Caesar dressing aside.

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

Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add the chorizo, breaking it into small pieces, and cook until no longer pink.

Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.

In a bowl, beat together the eggs and Parmesan cheese to prepare the carbonara sauce.

Cook the spaghetti in the boiling water until al dente. Remove using tongs and transfer 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.

Toss Romaine lettuce with Caesar dressing and croutons in a large bowl.

Add lemon slices to the cold sparkling water for the lemon sparkling water. Serve over ice if desired.

Plate the chorizo carbonara and serve with Caesar salad on the side, watermelon slices, and lemon sparkling water.