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.

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.