Michael Weldon’s chorizo carbonara
Michael Weldon’s quick and easy chorizo carbonara is a must-try dinner. With only 5-ingredients, it’s a weeknight winner.
- 500g spaghetti
- 2 chorizo sausages, thinly sliced
- 1/2 cup (40g) finely grated parmesan
- 3 Coles Australian Free Range Egg yolks*, lightly whisked
- 1/4 cup finely chopped flat-leaf parsley
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the cooking liquid.
Meanwhile, spray a large frying pan with oil spray and heat over medium heat. Add chorizo and cook, turning, for 2 mins or until golden brown.
Add pasta to the pan with the reserved cooking liquid. Sprinkle with the parmesan and cook, tossing, for 1-2 mins or until the mixture is well combined. Reduce heat to low. Add egg yolk and cook, tossing and stirring, for 1 min or until a sauce forms and coats the pasta. Remove from heat. Sprinkle with parsley to serve.
Tip: Michael uses a low, steady heat to create this silky-smooth chorizo carbonara.
*This recipe uses raw egg. We recommend that pregnant women, young children, the eldery and people with compromised immune systems do not consume raw egg.