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Chorizo carbonara
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Total Time:
15 minutes
Spicy sausage adds heat to creamy carbonara, paired perfectly with a tangy salad.
Ingredients:
  • 25 g pine nuts
  • 1 red chicory
  • 1 green chicory
  • 2 clementines
  • 100 g baby spinach
  • 4 sprigs of fresh mint
  • 45 g Manchego cheese
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon runny honey
  • 320 g dried penne
  • 70 g Iberico chorizo
  • ½–1 fresh red chilli
  • 2 sprigs of fresh rosemary
  • olive oil
  • 4 cloves of garlic
  • 1 large free-range egg
  • ½ a lemon
  • 2 heaped tablespoons fat-free natural yoghurt
Instructions:
  • - Gather all ingredients - Boil water in a kettle - Heat a large frying pan over medium heat and a large lidded pan over high heat - Toast pine nuts in the frying pan, stirring occasionally - Cook pasta in the lidded pan with boiling salted water as per packet instructions - Slice chicory ends and separate leaves into a serving bowl - Slice clementines, add to the bowl with baby spinach, mint leaves, and a bit of Manchego - Make dressing with vinegar, olive oil, and honey in a cup, season, and set aside - Slice chorizo, chilli, and rosemary, sauté in frying pan with olive oil, garlic, and pepper until golden - Mix egg, lemon juice, yoghurt, and grated Manchego in a bowl - Drain pasta, reserving a cup of cooking water - Toss pasta in chorizo pan off the heat with creamy sauce, adding cooking water as needed, season - Dress and toss the salad, serve with pasta

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