Chorizo and Thyme Carbonara

Hi guys I am returning to the blog-o-sphere today after a slight hiatus with this delicious carbonara recipe…

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I apologise for the lack of recipes recently – I have started at a new job and have been too exhausted when I get home from work to create food worth blogging! However I am determined not to let Wish to Dish fall to the wayside as I love posting on here way too much so hopefully this will mark my return (if a tad less frequent than before).

So without any further ado let’s get onto the reason for us being here today: carbonara. A dish that is as simple to create as it is delightful to eat and as such you cannot pass an Italian Restaurant without spotting a rendition on it’s menu. I am pretty sure it was the first dish I learnt to cook and the one that I requested most often on Birthdays and special occasions. The recipe that I share with you today is a twist on the way my Dad taught me to make it as a child. Instead of the traditional pancetta/ bacon I have fried chunks of chorizo up with sprigs of thyme from my garden and tossed it together with spaghetti coated in the more customary Parmesan/ egg sauce.

Enjoy and you will hear from me again soon!

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Serves 1

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

  • 125g fresh spaghetti
  • 1 large egg
  • 25g cheddar cheese, grated
  • 25g Parmesan cheese, grated
  • 1/2 tsp nutmeg
  • salt and pepper
  • 1 tbsp olive oil
  • 4 sprigs thyme
  • 50 g chorizo, finely sliced

Method

  1. Whisk up the egg and combine it with the parmesan, cheddar and nutmeg. Season generously with salt and pepper and set to one side.
  2. Heat up the olive oil in a small frying pan on a medium heat, add the thyme and chorizo to the pan and cook for 5 minutes until the chorizo has crisped up a little.
  3. Cook the pasta in a saucepan of salted boiling water according to the packet instructions.
  4. When al dente drain the spaghetti then return it to the saucepan. Quickly stir in the egg mixture – do not put the saucepan back on the heat as this can cause the eggs to curdle. Instead the heat from the cooked pasta will heat the egg up enough to eat and melt down the cheese creating a glossy and smooth sauce. Add the chorizo to the pan and stir to combine.
  5. Serve with an extra grating of parmesan and sprinkle of ground black pepper.

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.

 

 

 

 

 

 

58 thoughts on “Chorizo and Thyme Carbonara

  1. Chloe says:

    This looks so good! It frustrates me no end when restaurants endlessly add cream to their pasta carbonara, not traditional at all and I don’t eat cream so the struggle really is real. This variation looks like much more of a treat!

    Liked by 1 person

  2. beyondtheduero says:

    chorizo is always something I’ve time for… have you a recipe, Rosie, with morcilla, the Spanish blood pudding? Of the three chorizo, salchichon (salami-like), and morcilla it’s probably my favourite though an almost impossible choice!

    Liked by 1 person

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