Argentinian Pasta Carbonara

Ingredients

While the Italian Pasta Carbonara traditionally uses pancetta or guanciale, we will be substituting it with smoky Argentinian chorizo to infuse the dish with a distinct flavor. Additionally, we will be incorporating a touch of chimichurri sauce, a staple in Argentinian cuisine, to add a fresh and herbaceous twist to the creamy sauce. These adaptations will give the dish a unique Argentinian flair. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 8 oz (225g) spaghetti 8 oz (225g) spaghetti
• 4 oz (115g) Argentinian chorizo, sliced 4 oz (115g) Argentinian chorizo, sliced
• 3 large eggs 3 large eggs
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 16g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the sliced chorizo over medium heat until crispy. Remove from the skillet and set aside.
3. 3.
   In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan cheese, and chimichurri sauce until well combined. Season with salt and black pepper.
4. 4.
   Return the cooked spaghetti to the skillet with the chorizo. Pour the egg mixture over the spaghetti and toss well to coat the pasta evenly.
5. 5.
   Cook the pasta over low heat for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the pasta.
6. 6.
   Remove from heat and let it rest for a minute. This will allow the residual heat to cook the eggs without scrambling them.
7. 7.
   Serve the Argentinian Pasta Carbonara hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Make sure to choose a smoky and flavorful Argentinian chorizo for the best results. Remove the casing before slicing and cooking.
• Chimichurri sauce — You can either make your own chimichurri sauce using fresh herbs, garlic, vinegar, and oil, or use a store-bought version for convenience.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the egg mixture.
• To make the dish more colorful, you can add sautéed bell peppers or cherry tomatoes to the pasta.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Don't overcook the pasta before adding it to the skillet, as it will continue to cook with the sauce.
• Reserve some cooked chorizo slices for garnishing the dish.

Serving advice

Serve the Argentinian Pasta Carbonara as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.

Presentation advice

Plate the pasta carbonara neatly on individual plates, ensuring that the chorizo slices are visible on top. Sprinkle some freshly chopped parsley over the dish for a pop of color.