I’ll start by saying this is a completely bastardised version of carbonara. It’s also (a little) more diet friendly. But it went down well with all the family anyway (apart from my three year old made me pick out all the onion from his). Sigh.
- 300g spaghetti (gluten-free if required)
- 1 tsp oil
- 100g sliced chorizo
- 1 onion, finely diced
- 2 cloves garlic, minced
- 3 eggs, beaten
- 150g (reduced fat if required) cream cheese
- 30g hard cheese (parmesan or extra mature cheddar) finely grated
- Salt and pepper
Step 1: Cook the pasta according to the instructions.
Step 2: Heat the oil in a frying pan over a medium heat and add four slices of the chorizo. Fry until crisp on both sides. Remove and set to one side until plating.
Step 3: Add the onion to the frying pan and cook for a few minutes until soft. Add the garlic and the rest of the sliced chorizo, cut into small strips.
Step 4: While this is frying and the pasta finishes cooking, mix the eggs, cream cheese, grated cheese and a big pinch of salt and pepper in a bowl.
Step 5: Once the pasta is cooked add it to the cooked onion and chorizo with a small ladleful of the cooking water. Pour in the cheesy egg mixture and stir until all the pasta is coated and the sauce is smooth.
Step 6: Divide between four plates and top each with a piece of crispy chorizo and a little extra cheese.