Spanish-style Pasta Carbonara

Ingredients

La versión española de la pasta carbonara se diferencia de la original italiana al incorporar ingredientes y sabores típicos de la cocina española. En lugar de panceta o guanciale, se utiliza chorizo español para darle un sabor ahumado y picante. Además, se agrega pimentón ahumado para realzar los sabores españoles. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) chorizo, sliced 150g (5.3 oz) chorizo, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 3 large eggs 3 large eggs
• 100g (3.5 oz) grated Manchego cheese 100g (3.5 oz) grated Manchego cheese
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. 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 the chorizo from the skillet and set aside, leaving the rendered fat in the skillet.
3. 3.
   In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
4. 4.
   In a bowl, whisk together the eggs, grated Manchego cheese, smoked paprika, salt, and pepper.
5. 5.
   Add the cooked spaghetti to the skillet with the garlic and toss to coat in the rendered fat.
6. 6.
   Remove the skillet from heat and quickly pour in the egg mixture, stirring continuously to coat the spaghetti evenly. The residual heat will cook the eggs without scrambling them.
7. 7.
   Return the skillet to low heat and stir in the crispy chorizo. Cook for an additional 1-2 minutes until the sauce thickens slightly.
8. 8.
   Remove from heat and garnish with fresh parsley. Serve immediately.

Treat your ingredients with care...

• Chorizo — Make sure to use Spanish chorizo, which is a cured and smoked sausage. If you can't find chorizo, you can substitute it with spicy Italian sausage or smoked paprika-spiced bacon.

Tips & Tricks

• To prevent the eggs from scrambling, make sure to remove the skillet from heat before adding the egg mixture.
• For an extra Spanish touch, garnish the pasta carbonara with some sliced roasted red peppers or a drizzle of extra virgin olive oil.
• If you prefer a milder flavor, you can use mild chorizo instead of spicy chorizo.

Serving advice

Serve the Spanish-style pasta carbonara hot, straight from the skillet. It pairs well with a fresh green salad and crusty bread.

Presentation advice

For an appealing presentation, twirl the spaghetti carbonara onto individual plates using tongs or a pasta fork. Garnish with a sprinkle of fresh parsley and a dusting of smoked paprika.