Spaghetti Carbonara with Chorizo

For 4 people
  • Salt
  • black pepper from de r Mühle
  • 1 medium-sized onion
  • 2 Garlic cloves
  • 200 g Chorizo ​​(Spanish paprika sausage)
  • 500 g Spaghetti
  • 1 EL Oil
  • 1 Bund Parsley
  • 100 g Parmesan (piece)
  • 4 fresh eggs (size M)
  • 100 g whipped cream
25 minutes
very easy
1.
3–4 l salt water (approx. 1 teaspoon salt per liter) bring to the boil. Peel the onion and garlic, dice the onion. Chop the garlic, sprinkle with salt and mash with the knife blade.
2.
Peel off the skin from the chorizo, cut the sausage into slices. Put the pasta in the boiling water and cook according to the instructions on the packet. Stir every now and then to keep them from sticking together.
3.
Heat the oil in a pan. Sauté the onion and garlic in it. Add the chorizo ​​slices and stir-fry for 2–3 minutes.
4.
Wash and chop the parsley. Grate the parmesan. Whisk eggs and cream together. Stir in the parmesan and parsley. Season with salt and pepper. Fold in the chorizo ​​and onion mixture.
5.
Just before the end of the cooking time, take a noodle out of the pot and try it. Or split up and check whether the core is still a little visible. Then the pasta is done, but still has bite.
6.
Drain the pasta and return it to the pot. Add the egg mixture to the hot noodles in the pot and immediately mix everything well. Season with pepper and serve.
1 person approx.:
  • 820 kcal
  • 30 g protein
  • 33 g fat
  • 95 g carbohydrates

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