Chorizo carbonara

Weeknight dinner is looking tasty thanks to this creamy carbonara. It’s loaded with peas and golden chorizo.

4

5m

15m

Ingredients

  • 375g curly fettuccine
  • 2 chorizo sausages, finely chopped
  • 1 1/4 cups (150g) Coles Snap Frozen Baby Peas, thawed
  • 1 cup (250ml) light thickened cream
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 4 Coles Australian Free Range Egg yolks
  • 1/3 cup (25g) finely grated parmesan

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

STEP 2

Meanwhile, heat a large frying pan over medium-high heat. Add the chorizo and cook, stirring, for 5 mins or until golden.

STEP 3

Add the peas to the chorizo in the pan. Cook for 2 mins or until heated through. Reduce heat to low. Add the pasta and stir to combine. Season.

STEP 4

Whisk the cream, egg, egg yolks and half the parmesan in a bowl. Pour over the pasta mixture and cook, tossing, for 1-2 mins or until sauce thickens slightly.

STEP 5

Divide the pasta mixture among serving bowls. Sprinkle with the remaining parmesan to serve. 

Serve with chopped chives

Smooth sauce: To avoid scrambling the egg, cook the sauce over low heat, tossing constantly.

Dietary information

Nut-free
Peanut-free
Sesame-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.