Chorizo and crispy pancetta carbonara

Chorizo and crispy pancetta carbonara

ingredients (serves 2)

300g chorizo
1 slice prosciutto
spaghetti
3 egg yokes
250g parasan cheese

Recipe

  1. Start by baking your prosciutto between two pieces of parchment paper and baking trays for around 8-10 minutes until crispy.
  2. Next, boil a pan of salted water and add your spaghetti. 
  3. Slice up your chorizo into small quarters and fry off in a pan. While frying, crack three egg yokes into a bowl and whisk in your parmesan cheese. 
  4. Once the oil has come out of the chorizo, add it to your egg mix with two ladle full of pasta water and mix. 
  5. When your pasta has cooked, strain the pasta and add it into the pan with the chorizo and a splash of the pasta water. After a minute, turn off the heat, add the egg mix, and season to taste.
  6. Mix the egg mix with the pasta and make it thick and creamy(place it on a very low heat if it's still too watery). Serve on the plate with your crispy prosciutto and some cracked black pepper.