Spaghetti with Chorizo-Carbonara

Name: Spaghetti with Chorizo-Carbonara
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 200 g Chorizo (Spanish pepper salami); 75 g Parmesan cheese; 4 fresh eggs; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 3-4 Stem(s) Parsley; 1-2 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
200 g Chorizo (Spanish pepper salami)
75 g Parmesan cheese
4 fresh eggs
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
3-4 Stem(s) Parsley
1-2 TABLESPOONS Oil

Directions

1
Cook spaghetti in salted water according to package instructions. Remove the chorizo skins and cut the sausage into slices. Grate parmesan finely. Whisk eggs with 50 g Parmesan, season with salt and pepper. Wash parsley, shake dry and cut the leaves into fine strips.
2
Heat the oil in a frying pan and fry the chorizo in it while turning. Drain the spaghetti on a sieve, add it to the chorizo in the pan and stir-fry briefly.
3
Remove the pan from the heat, add the egg and parmesan mixture to the pan and mix into the hot spaghetti. The egg mixture should cook in the hot noodles, but not flocculate. Season the carbonara with salt and pepper, arrange in deep plates and sprinkle with parsley, remaining parmesan and ground pepper.