Carbonara is an absolute classic pasta dish! So let’s shake things up a little with delicious chorizo in the place of bacon, and sprinklings of fresh parsley for a fragrant finish. The humble carbonara is about to get a UCOOK makeover, and we can’t wait for you to taste the results!
Knockout Chorizo Carbonara
Knockout Chorizo Carbonara
with green peas & fresh parsley
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
SUBLIME Spaghetti
Boil a full kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY CHORIZO
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped chorizo and fry for 4-5 minutes until crispy, shifting occasionally. Remove and drain on a paper towel.
THE CARBONARA IS COMING TOGETHER
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 1 egg yolk. Whisking the yolk constantly, drizzle in the melted butter very slowly. Once fully incorporated, stir in the peas, the fried chorizo pieces, seasoning, and ⅓ of the grated cheese. Mix until fully combined. Add the cooked Spaghetti and toss until fully coated in the sauce. Loosen with the reserved pasta water if necessary.
SIMPLE SALAD
In a bowl, dress the salad leaves with a light drizzle of oil and some seasoning.
PASTA LA VISTA!
Dish up a hearty helping of carbonara pasta and garnish with the chopped parsley and remaining cheese. Serve the dressed salad leaves on the side. Amazing work, Chef!
SUBLIME Spaghetti
Boil a full kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY CHORIZO
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped chorizo and fry for 4-5 minutes until crispy, shifting occasionally. Remove and drain on a paper towel.
THE CARBONARA IS COMING TOGETHER
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolks constantly, drizzle in the melted butter very slowly. Once fully incorporated, stir in the peas, the fried chorizo pieces, seasoning, and ⅓ of the grated cheese. Mix until fully combined. Add the cooked Spaghetti and toss until fully coated in the sauce. Loosen with the reserved pasta water if necessary.
SIMPLE SALAD
In a bowl, dress the salad leaves with a light drizzle of oil and some seasoning.
PASTA LA VISTA!
Dish up a hearty helping of carbonara pasta and garnish with the chopped parsley and remaining cheese. Serve the dressed salad leaves on the side. Amazing work, Chef!
SUBLIME Spaghetti
Boil a full kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY CHORIZO
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped chorizo and fry for 4-5 minutes until crispy, shifting occasionally. Remove and drain on a paper towel.
THE CARBONARA IS COMING TOGETHER
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 3 egg yolks. Whisking the yolks constantly, drizzle in the melted butter very slowly. Once fully incorporated, stir in the peas, the fried chorizo pieces, seasoning, and ⅓ of the grated cheese. Mix until fully combined. Add the cooked Spaghetti and toss until fully coated in the sauce. Loosen with the reserved pasta water if necessary.
SIMPLE SALAD
In a bowl, dress the salad leaves with a light drizzle of oil and some seasoning.
PASTA LA VISTA!
Dish up a hearty helping of carbonara pasta and garnish with the chopped parsley and remaining cheese. Serve the dressed salad leaves on the side. Amazing work, Chef!
SUBLIME Spaghetti
Boil a full kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
CRISPY CHORIZO
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped chorizo and fry for 4-5 minutes until crispy, shifting occasionally. Remove and drain on a paper towel.
THE CARBONARA IS COMING TOGETHER
Heat the Butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 4 egg yolks. Whisking the yolks constantly, drizzle in the melted butter very slowly. Once fully incorporated, stir in the peas, the fried chorizo pieces, seasoning, and ⅓ of the grated cheese. Mix until fully combined. Add the cooked Spaghetti and toss until fully coated in the sauce. Loosen with the reserved pasta water if necessary.
SIMPLE SALAD
In a bowl, dress the salad leaves with a light drizzle of oil and some seasoning.
PASTA LA VISTA!
Dish up a hearty helping of carbonara pasta and garnish with the chopped parsley and remaining cheese. Serve the dressed salad leaves on the side. Amazing work, Chef!
Frequently Asked Questions
What is the preparation time for Knockout Chorizo Carbonara?
The preparation time for Knockout Chorizo Carbonara with green peas & fresh parsley is between 10 and 25 minutes.
What is the total time required to make Knockout Chorizo Carbonara with green peas & fresh parsley?
The total time required to make Knockout Chorizo Carbonara with green peas & fresh parsley is between 20 and 30 minutes.
How many servings does Knockout Chorizo Carbonara provide?
4 servings
What are the main ingredients in Knockout Chorizo Carbonara?
Butter, Fresh Parsley, Grated Italian-style Hard Cheese, Peas, Salad Leaves, Sliced Chorizo, Spaghetti
What is the nutritional information of Knockout Chorizo Carbonara?
Calories: 1079, Carbs: 82 grams, Fat: grams, Protein: 42 grams, Sugar: 6.6 grams, Salt: 1110 grams
How do I prepare Knockout Chorizo Carbonara?
SUBLIME SPAGHETTI: Boil a full kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over a high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. SIMPLE SALAD: In a bowl, dress the salad leaves with a light drizzle of oil and some seasoning. PASTA LA VISTA!: Dish up a hearty helping of carbonara pasta and garnish with the chopped parsley and remaining cheese. Serve the dressed salad leaves on the side. Amazing work, Chef! THE CARBONARA IS COMING TOGETHER: Heat the butter in the microwave or in a pot over the stove until completely melted. Set aside. In a heat-proof bowl, add 2 egg yolks. Whisking the yolks constantly, drizzle in the melted butter very slowly. Once fully incorporated, stir in the peas, the fried chorizo pieces, seasoning, and ⅓ of the grated cheese. Mix until fully combined. Add the cooked spaghetti and toss until fully coated in the sauce. Loosen with the reserved pasta water if necessary. CRISPY CHORIZO: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the chopped chorizo and fry for 4-5 minutes until crispy, shifting occasionally. Remove and drain on a paper towel.
What should be prepared from my kitchen to make Knockout Chorizo Carbonara?
Butter, Fresh Parsley, Grated Italian-style Hard Cheese, Peas, Salad Leaves, Sliced Chorizo, Spaghetti
How many calories does Knockout Chorizo Carbonara have?
1079 calories
How much fat content does Knockout Chorizo Carbonara have?
grams
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