Charbonarzo

Carbonara made with chorizo sausage instead of guanciale. I was looking for the most absurd portmanteau so in my house it's called 'charbonarzo'. It's one of those dishes where it stands or falls by the quality of the ingredients so make sure you get a good sausage.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta for 12 minutes

Step 2

Meanwhile, chop the chorizo into small bits and fry in the olive oil until crisp. Add the garlic towards the end. You don't want it to burn and it should still be a little fiery so don't cook it too much.

Step 3

Leave some pecorino to sprinkle on top at the end and beat the rest into the egg with the black pepper.

Step 4

When the pasta is nearly done, beat a couple of tablespoons of pasta water into the egg and cheese mix. This will help stop it splitting.

Step 5

Drain the pasta reserving a cup of the cooking water. Put the pasta back in the pot and stir in the chorizo with the oil and garlic. Add the cheese and egg mixture and beat vigorously as you do so. The cheese will melt and create a creamy sauce. Add pasta water until a loose, creamy sauce is obtained, about the consistency of double cream.