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
cured Spanish chorizo, roughly chopped
Thyme, dried or fresh
grated parmesan cheese
cracked black peper
In This Recipe
In a sauce-pan, bring water to a boil and cook spaghetti to taste.
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.
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.
Add the pasta and butter egg mixture to the pan quickly. Toss until coated then remove from heat.