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 cubes in a single layer on a baking sheet and bake for 10–12 minutes until golden brown and crisp. 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 the grated Parmesan and season with salt and pepper to taste. Set dressing aside.

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

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

In a separate 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 use tongs to transfer it directly to the chorizo pan.

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

In a large bowl, toss Romaine lettuce with Caesar dressing and cooled croutons.

In a large glass or pitcher, combine pear juice, grated ginger, and lemon juice. Stir well. Slowly pour in ginger ale and gently stir.

Serve the chorizo carbonara with Caesar salad and pear ginger fizz.