Carbonara is a classic Italian dish known for its rich and creamy sauce, but the traditional recipe doesn’t actually include any cream
Carbonara is a popular Italian dish that doesn’t need many ingredients(Image: Getty)
Pasta carbonara stands as one of Italy’s most celebrated dishes, and while it boasts a luxuriously creamy consistency, the authentic version relies on surprisingly few ingredients. The dish has deep roots in Rome and the surrounding Lazio region, though historians continue to debate its precise beginnings.
In contrast to many traditional Italian classics, carbonara is a fairly recent creation, with mentions of it appearing more frequently from the mid-20th century onwards. Something many people might not know is that authentic carbonara doesn’t contain any cream whatsoever.
The signature velvety sauce comes from whisking together eggs, cheese, rendered pork fat and the starchy water from cooking pasta, resulting in a luscious glaze that clings beautifully to each strand.
That said, this particular recipe from Sorted Food puts an interesting spin on the traditional favourite.
The preparation incorporates chorizo, a punchy sausage that brings tremendous depth to the carbonara.
This serves two people, making it ideal for an intimate dinner by candlelight, a meal with mates, or simply enjoying the leftovers on day two, reports the Express.
How to make rich chorizo carbonara:
Ingredients
- 50g chorizo
- One tablespoon of olive oil
- 200g dried pasta (penne)
- Two large eggs
- 75g hard Italian cheese
- 100g fresh spinach
Method
Get your kettle filled with water and set it to boil – you’ll need this for the pasta shortly. Chop 50g chorizo into 1cm chunks.
Add the chorizo, 1 tbsp of olive oil and a really generous grinding of black pepper to a large frying pan, then place over a medium heat. Allow the fat to render from the meat and cook for 5-6 minutes until it turns crispy.
While that’s happening, crack on with the remaining steps below. Pop 200g of pasta into a large saucepan and pour over enough boiling water from the kettle to cover it.
Add a generous seasoning of salt.
Set the pan on a high heat and let it bubble away for 8-10 minutes, until the pasta is tender yet still has a bit of bite to it. While that’s cooking, crack on with the remaining steps.
Break two eggs into a large mixing bowl and grate in 65g of the cheese – set aside the remainder for sprinkling on top later. Add a small pinch of salt and a generous grinding of pepper.
Whisk together until you have a smooth mixture.
When the pasta’s done, return the pan with the chorizo to a medium heat. Using tongs or a slotted spoon, transfer the cooked pasta into the chorizo pan, then throw in 100g of spinach.
Pour in the egg mixture and toss everything together, adding a splash more pasta water if needed – the sauce should now coat the pasta in a tighter, thicker glaze. Remove the pan from the heat.
Share the pasta between two plates, grate over the final 10g of cheese, and dig into your scrumptious chorizo carbonara.
