Chorizo Carbonara


by: This Little Piggy Loves Food

Another day and still no baby despite spending the past few days walking round Battersea Park twice, Kensington Gardens and Hatchlands Park. Anyway at least I have a few more days to eat for 2 and so tonight we cooked chorizo carbonara, again from Pascal's new cookbook of 200 recipes. This was very quick and simple and took about 15 minutes. (I have made a few alterations to the original recipe).


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serves: 3

200g chorizo sausage, sliced

1 tablespoon of olive oil

400g dried pasta

4 eggs (I am missing one from my photo)!

80g Parmesan cheese, finely grated, plus extra to serve

Salt and pepper

Nutrition Facts
Chorizo Carbonara

Servings Per Recipe: 3

Amount per Serving

Calories: 878

  • Total Fat: 34 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 300.8 mg
  • Sodium: 969.8 mg
  • Total Carbs: 107.9 g
  •     Dietary Fiber: 14.7 g
  •     Sugars: 0.5 g
  • Protein: 36.6 g

how is this calculated?

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1.  Cook the pasta in salted boiling water according to the packet's instructions. Ours took about 12 minutes.

2.  Whilst this is cooking, fry the sliced chorizo in a tablespoon of oil over a low heat in a frying pan.

3.  Meanwhile in a bowl mix together the eggs and Parmesan cheese and season generously.

4.  Just before the pasta is ready turn the heat up to high for the chorizo so it is sizzling hot. Next drain the pasta and then put it back in the saucepan. Mix in the egg mixture and chorizo and stir vigorously so the eggs cook evenly from the heat of the pasta and chorizo.

5.  Serve immediately with a scattering of Parmesan and a good grinding of black pepper.

6.  In all honesty my mouth doesn't water much at the thought of carbonara nowadays as it is Arabella's favourite and we have had it sooooooooooooo often. However I will admit I was very pleasantly surprised by this, I really enjoyed it - we all did and we would have all had seconds were there any left over. It's nice to have chorizo rather than lardons and if you wanted to add any green, you could always add some leeks. I love how simple and easy this was, a real winner.

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