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:
- Butter
- Fresh Parsley
- Grated Italian-style Hard Cheese
- Peas
- Salad Leaves
- Sliced Chorizo
- Spaghetti
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!
Spaghetti - 100g
Sliced Chorizo - 50g
Butter - 50g
Peas - 50g
Grated Italian-style Hard Cheese - 50ml
Salad Leaves - 20g
Fresh Parsley - 4g
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!
Spaghetti - 200g
Sliced Chorizo - 100g
Butter - 100g
Peas - 100g
Grated Italian-style Hard Cheese - 100ml
Salad Leaves - 40g
Fresh Parsley - 8g
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!
Spaghetti - 300g
Sliced Chorizo - 150g
Butter - 150g
Peas - 150g
Grated Italian-style Hard Cheese - 150ml
Salad Leaves - 60g
Fresh Parsley - 12g
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!
Spaghetti - 400g
Sliced Chorizo - 200g
Butter - 200g
Peas - 200g
Grated Italian-style Hard Cheese - 200ml
Salad Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
