Hi guys I am returning to the blog-o-sphere today after a slight hiatus with this delicious carbonara recipe…
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!
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
- Whisk up the egg and combine it with the parmesan, cheddar and nutmeg. Season generously with salt and pepper and set to one side.
- 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.
- Cook the pasta in a saucepan of salted boiling water according to the packet instructions.
- 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.
- 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 β my username is Wish to Dish.
Whoa! This looks like dinner! π
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Thank you so much π
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Looks great Rosie, I make a similar one to this too…yum
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Thank you – amazing!
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YUM! Do you mind me asking what kind of camera you use? Your pictures look fabulous!
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Thank you! I use a Canon eos 1000D camera π
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Welcome back! Looks delicious
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Thank you – it is great to be back π
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Loved your recipe π
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Thank you π
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This sounds wonderful, my husband would love this!
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Thank you so much :))
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That looks really good.
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Thank you!
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Looks delicious! Can’t wait to try this out !
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Thank you very much π
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This looks so good!
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Thanks very much!
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Mmmm. looks great -mind if I share it? R
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Thank you- share away π
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I’m looking forward to making this, it looks delicious π
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Thank you so much π
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This looks really tasty & so easy to make ,Thankyou again for another great recipe Rosie ππ
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Thanks so much Louise! Lovely seeing you the other day π
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love literally any twist on carbonara… but this one looks especially good!
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Ah thank you very much π
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Yum, this looks so good!
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Thanks so much π
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Reblogged this on Recipe Dreams.
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I love that this is a single serving of such an awesome comfort food!
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Your blog is amazing! You have a new follower!
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Thanks so much and welcome! π
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Yummy, you have some delicious recipes on your page.
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Wow… your photos here make the dish look so delectable! I just want to make it for dinner tonight now!!
Thanks so much for this recipe, I’m sure its going to taste even better than it looks π
xx
https://colourpotblog.wordpress.com/
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Aw thanks so much. Lovely to hear!
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wow this looks so delicious. Cant wait to make this
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Wow this looks amazing!! Thank you for sharing!
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I have a feeling this would be a popular dish at my house. I wouldn’t have thought of the combination, but am jealous that you did.
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Aw thank you I hope that they all enjoy it!
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This looks so good!! π Going to have to make this over the weekend! Great that it doesnβt take long to make either!
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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!
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Me too! I find the variety’s with cream and egg much too rich. Doesn’t have the same elegance as the traditional carbonara.
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Looks simply delicious!!!
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Aw thank you!
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Chorizo is a favorite and I am sure it is especially good in your pasta dish!
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Spanish chorizo … yummy stuff.
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Yum!! β€οΈ this idea!!!
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Nice receipt i will try it. I love chorizo. Regards from Uruguay
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Ah thank you – enjoy!
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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!
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I love it! Oh I haven’t tried any black pudding actually – the idea never hugely appealed to me. I take your word for it though!
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This looks and sounds delicious. Cheers!
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Aw thanks so much!!
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Thanks for liking our post on Thursdays in Philadelphia. We love to cook also and your recipes look amazing (great photographs, too). Definitely going to try this one.
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I’ve been wondering what to do with that chorizo in my meat drawer. Thank you!
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I hope you enjoy it!
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