Chorizo Carbonara

Updated at: Thu, 21 Nov 2024 12:25:25 GMT

Step 1

Cook the pasta until al dente.

Step 2

Beat the eggs and add black pepper and Parmesan. Keeping a small handful of Parmesan back for sprinkling over later.

Step 3

While the spaghetti is cooking, fry the pancetta with the garlic.

Step 4

Drop the butter into a large frying pan and, tip in the pancetta and garlic as soon as the butter has melted. Cook until the pancetta is golden and crisp.

Step 5

Add in the bell peppers or fry them in a different pan, as the bell peppers can add more moist. It depends on how lazy you are.

Step 6

When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the chorizo. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

Step 7

Take the pan of spaghetti and chorizo off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

Step 8

Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

Step 9

Serve immediately with a little sprinkling of the remaining cheese, the bell peppers and a grating of black pepper.

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