Sprout & chorizo carbonara
By Cassie Best
Contains pork – recipe is for non-Muslims only
Pan fry cubed chorizo and Brussels sprouts, then toss with egg yolks, spaghetti and Parmesan for an indulgently creamy weeknight dinner
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 956
-
fat 49g
-
saturates 22g
-
carbs 80g
-
sugars 11g
-
fibre 11g
-
protein 42g
-
salt 1.4g
Ingredients
- 2 tsp olive oil
- 140g cubed chorizo
- 250g Brussels sprouts
- 200g spaghetti
- 3 egg yolks
- 150ml single cream
- 50ml milk
- 25g grated Parmesan, plus extra, to serve
- black pepper, to taste
Method
Heat a large frying pan with the olive oil and boil a large pan of salted water. Add the cubed chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan. Halve and finely slice the Brussels sprouts. Add these to the frying pan, season and cook for 10 mins, stirring now and then, until tender.
Cook the spaghetti following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.
When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture. Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry. Serve with extra Parmesan.
