Posted in Quick Cook

Chorizo Carbonara


chorizo, pasta, egg, natural yogurt, garlic, chilli, oil, rosemary, pepper, salt, courgette and cabbage or any salad leaves

20 mins

This is a great quick tasty dinner, serve with lots of salad to balance out the lovely carbiness. Although no cream is in sight!

Start by putting the pasta on to cook. Then heat some oil in a frying pan, once warm add sliced chorizo, a sprig of rosemary, a sliced red chilli, turn down the heat to low then and 2 cloves of crushed garlic. Mean while make your salad, I grated courgette and finely sliced cabbage and served with a honey, lemon and oil dressing. Keep the chorizo moving and turn off the heat if the garlic looks like it is starting to brown. Beat an egg with 2 tbsp of yogurt and set aside.

Once the pasta is cooked, set aside a little of the water then drain. Take the chorizo off the heat and add the pasta, then stir in the egg mixture while the pasta is still warm. If it is a too thick add a little of the pasta water to thin the sauce slightly. Enjoy with salad and lots of pepper.



The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s