It is a stretch, but fresh eggs just might qualify for this week’s theme after all chickens roam the fields and back yards…What a treat it is to have fresh eggs from my friends and with that wonderful easy Tupperware chorizo I am finally getting around to using the last of it for a bowl of carbonara and with the highly seasoned chorizo the saucy carbonara was fantastically good. We all loved it and of course I had to make an adjustment/adaptation or two…I was out of heavy cream/subbed with 1/4 cup half+half and a pile of grated cheese, parm or manchego was necessary for our gang. A perfect quick dinner for a busy day…
An unbelievably easy recipe if one has made the Hugh’s chorizo…
I was making enough for four so I tossed in an additional whole egg and another yolk and 1/4 cup half + half. We decided to add about 1/4 cup grated cheese to the mix…
Serves 2 and easily doubled, adapted from River Cottage Everyday
5 ounces bucatini, spaghetti, linguine, or other long pasta
1 tablespoon canola or olive oil
1 cup Tupperware Mexican chorizo, crumbled (or Spanish chorizo, diced quite small)
2 large egg yolks
½ cup heavy cream
Sea salt and freshly ground black pepper
Add the pasta to a large saucepan of well-salted boiling water and cook until al dente. Meanwhile, heat the oil in a frying pan. Add the chorizo, fry briskly for about 10 minutes, until crisp and cooked through.
Whisk egg yolks and cream, drain pasta and immediately return it to the hot pan.
Pour the crisp chorizo over pasta, followed by the egg mixture.
Use 2 forks to quickly mix the eggs and cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top. We loved grated cheese over the pasta…
Fearnley-Whittingstall, Hugh (2011-04-19). River Cottage Every Day (Kindle Locations 3036-3044). Potter/TenSpeed/Harmony. Kindle Edition.