SPANISH CHORIZO CARBONARA
This quick and easy recipe is lots of fun to make and very tasty as well. Spanish chorizo is very different from Mexican chorizo but Mexican chorizo can be used in this dish.
Provided by Member 610488
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, heat olive oil until hot. Add leeks and saute them for 6-8 minutes, until soft. Lower heat and add chorizo. Fry over very low heat, turning occasionally until crisp.
- Cook the pasta in a large saucepan of salted boiling water until al dente.
- Meanwhile, crack the eggs into a bowl, add the Parmesan cheese and paprika, season well with salt and black pepper. Mix together with a fork.
- Just before the pasta is ready, increase the heat under the drying pan so that the oil and melted fat start to sizzle. Drain the pasta thoroughly, return to the pan and immediately stir in the egg mixture and the sizzling hot contents of the frying pan.
- Stir vigorously so that the eggs cook evenly. Serve immediately with a scattering of grated Parmesan cheese.
Nutrition Facts : Calories 641.2, Fat 28.3, SaturatedFat 9.3, Cholesterol 223.5, Sodium 646.2, Carbohydrate 72.5, Fiber 9.9, Sugar 1.2, Protein 25.3
SPANISH CHORIZO
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
Provided by Diana Adcock
Categories Pork
Time P1DT2h
Yield 10 pounds
Number Of Ingredients 16
Steps:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
SPROUT & CHORIZO CARBONARA
Pan fry cubed chorizo and Brussels sprouts, then toss with egg yolks, spaghetti and Parmesan for an indulgently creamy weeknight dinner
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat a large frying pan with the olive oil and boil a large pan of salted water. Add the cubed chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan. Halve and finely slice the Brussels sprouts. Add these to the frying pan, season and cook for 10 mins, stirring now and then, until tender.
- Cook the spaghetti following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.
- When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture. Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry. Serve with extra Parmesan.
Nutrition Facts : Calories 956 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.4 milligram of sodium
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