Weeknight dinner is looking tasty thanks to this creamy carbonara. It’s loaded with peas and golden chorizo.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
