Chorizo and thyme carbonara

Chorizo and thyme carbonara

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Classic carbonara gets a 17-minute makeover with the addition of crunchy chorizo.

The ingredient of Chorizo and thyme carbonara

  1. 375g dried pappardelle pasta
  2. 2 chorizo, finely chopped
  3. 1 tablespoon finely chopped fresh thyme leaves
  4. 3 eggs, lightly beaten
  5. 1/3 cup light thickened cream for cooking
  6. 1/2 cup finely grated parmesan, plus extra to serve
  7. 1/4 cup finely chopped fresh flat-leaf parsley leaves

The instruction how to make Chorizo and thyme carbonara

  1. Cook pasta following packet directions until just tender. Drain, reserving u00bd cup cooking liquid. Return pasta to pan over low heat.
  2. Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.
  3. Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.
  4. Serve pasta topped with remaining chorizo and parsley, and extra parmesan.

Nutritions of Chorizo and thyme carbonara

fatContent: 664.659 calories
saturatedFatContent: 27.7 grams fat
carbohydrateContent: 11.9 grams saturated fat
sugarContent: 69.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32.4 grams protein
sodiumContent: 201 milligrams cholesterol

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