I’d much rather eat pasta and drink wine than be a size 0.
A perfect pot luck dinner and so easy for another hot day…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 carbonara was pretty 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 will do.
I made a Caesar salad and had some fantastic garlic bread from Whole Foods bakery…definitely will make again.
An unbelievably easy recipe if one has made 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
5 ounces 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 together and season lightly but remember that the chorizo is highly seasoned. 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 eggy 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.