Author Notes
A Spanish twist on an Italian classic that is easy enough to be a week night staple. It was discovered after learning the ways of proper Italian Carbonara from a fiery Italian Grandma and coming home ravenous with only chorizo and a jar of mustard in the fridge. —Heather Strain
Ingredients
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2 handfuls
dried spaghetti
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1/4 pound
cured Spanish chorizo, roughly chopped
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3
egg yolks
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25 +/-
grams butter
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1 pinch
Thyme, dried or fresh
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1/4 cup
grated parmesan cheese
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cracked black peper
Directions
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In a sauce-pan, bring water to a boil and cook spaghetti to taste.
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While spaghetti is cooking, mix in a bowl the butter, egg yolks, parmesan cheese, and thyme together. It should be the consistency of a thick cake batter. If not, add a bit more butter.
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Drain the pasta and set aside. Add the chorizo to the sauce pan over a medium heat, no need for oil. Once the chorizo is lightly brown, turn the heat to low.
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Add the pasta and butter egg mixture to the pan quickly. Toss until coated then remove from heat.
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Serve with fresh cracked black peper.
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