In this stove top-only recipe, you will make your own delicious carbonara sauce from scratch. This creamy homemade sauce will coat al dente pasta, smoky chorizo & golden mushrooms. Finished with fresh parsley & zesty lemon juice. A new family favourite!
Chorizo & Mushroom Carbonara
Chorizo & Mushroom Carbonara
with grated Italian-style hard cheese & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butter
- Button Mushrooms
- Fresh Parsley
- Grated Italian-style Hard Cheese
- Lemon Juice
- Sliced Pork Chorizo
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. To a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, mix through ⅓ of the grated cheese. Add the cooked pasta, the fried chorizo, and the fried mushrooms. Toss until coated. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese. Garnish with the chopped parsley and drizzle over the lemon juice. Give it a final crack of black pepper. Amazing work, Chef!
Tagliatelle Pasta - 125g
Sliced Pork Chorizo - 50g
Button Mushrooms - 65g
Butter - 50g
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 3g
Lemon Juice - 10ml
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. To a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, mix through ⅓ of the grated cheese. Add the cooked pasta, the fried chorizo, and the fried mushrooms. Toss until coated. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese. Garnish with the chopped parsley and drizzle over the lemon juice. Give it a final crack of black pepper. Amazing work, Chef!
Tagliatelle Pasta - 250g
Sliced Pork Chorizo - 100g
Button Mushrooms - 125g
Butter - 50g
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 5g
Lemon Juice - 20ml
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. To a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, mix through ⅓ of the grated cheese. Add the cooked pasta, the fried chorizo, and the fried mushrooms. Toss until coated. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese. Garnish with the chopped parsley and drizzle over the lemon juice. Give it a final crack of black pepper. Amazing work, Chef!
Tagliatelle Pasta - 375g
Sliced Pork Chorizo - 150g
Button Mushrooms - 190g
Butter - 100g
Grated Italian-style Hard Cheese - 120ml
Fresh Parsley - 8g
Lemon Juice - 30ml
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CHECK THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chopped chorizo until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
EGG-CELLENT SAUCE
Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. To a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, mix through ⅓ of the grated cheese. Add the cooked pasta, the fried chorizo, and the fried mushrooms. Toss until coated. Loosen with the reserved pasta water, if necessary.
IT’S THAT TIME!
Dish up the carbonara pasta. Sprinkle over the remaining cheese. Garnish with the chopped parsley and drizzle over the lemon juice. Give it a final crack of black pepper. Amazing work, Chef!
Tagliatelle Pasta - 500g
Sliced Pork Chorizo - 200g
Button Mushrooms - 250g
Butter - 100g
Grated Italian-style Hard Cheese - 160ml
Fresh Parsley - 10g
Lemon Juice - 40ml
Woolies Products in this dish
