Tuesday, July 18, 2017

Chorizo and Thyme Carbonara

While we are on the subject of pasta - here is another filling and delicious pasta dish.

This upbeat version of traditional Carbonara has a bit of a spicy kick from the Spanish Chorizo while still having the comforting taste of a creamy pasta sauce. 

As with everyone's favourite Pasta Carbonara the recipe is still simple - the basic ingredients of eggs, parmesan and cream.  Replacing the bacon with Chorizo which caramelized until crunchy and this coupled with fresh thyme leaves makes a delicious change..

Chorizo and Thyme Carbonara
(Recipe sourced from Super Food Ideas Magazine)

Serves: 4

375g dried pappardelle pasta
2 chorizo, finely chopped
1 tablespoon finely chopped fresh thyme leaves
3 eggs, lightly beaten
1/3 cup light thickened cream for cooking
1/2 cup finely grated parmesan, plus extra to serve
1/4 cup finely chopped fresh flat-leaf parsley leaves
Cook pasta following packet directions until just tender. Drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.

Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.

Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.

Serve pasta topped with remaining chorizo and parsley, and extra parmesan.

(Click here for a printable version of this recipe)

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