Not the classic one but why not have variations of it while the creaminess from the eggs and cheese remain intact.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my Pasta Recipes.
Carbonara with Chorizos
Servings: 6 People
Ingredients
- 500 g Farfalle
- 6 Egg Yolks , 3 of them with the white
- 1 tbsp EVOO , Extra Virgin Olive Oil
- 250 g Chorizo Sausage , halved lengthwise and cut into 3mm slices
- 50 g Dry Salted Anari Cheese , plus more for serving, grated
- 30 g Parmesan Cheese , grated
- 4 litres of Water
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
- In the meantime, in a large and deep pan over medium heat pour the olive oil and a minute later toss in the chorizo. Cook for about 4’ until nicely charred. Remove from the heat and keep aside in the pan.
- While frying the chorizo, take a medium bowl and lightly beat the eggs along with anari and parmesan cheeses and the pepper to create a light cream.
- Strain the pasta and return to the saucepan with the chorizo, which is set on very low fire and cook for another minute. Remove from fire, add ½ cup of the reserved pasta water and toss to cool a bit, while stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add some more anari cheese and a crack of freshly cracked black pepper.
