Carolina's Chorizo Carbonara

Name: Carolina's Chorizo Carbonara with Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Mild Chorizo; ½ onion; 2 clove garlic; ½ pear; 1 bunch chives; 1 tsp balsamic vinegar; 1 packet penne; 1 egg; 2 packet Grated Parmesan Cheese; ¼ bottle cream; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves

with Pear Salad

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Carolina is our beloved colleague, who brings a dash of Spanish flair to our office. She's the inspiration for this creamy and delicious pasta, which uses chorizo instead of the classic bacon for an extra dose of flavour and fun. Thanks, Carolina!

Allergens:

Gluten

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Mild Chorizo

onion

2 clove

garlic

pear

1 bunch

chives

1 packet

penne

(Contains: Gluten; May be present: Soy, Eggs. )

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

¼ bottle

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

egg

(Contains: Eggs; )

Nutrition Values

/ per serving

Calories4170 kcal

Fat49.4 g

of which saturates24.6 g

Carbohydrate80.5 g

of which sugars11.4 g

Protein46.9 g

Sodium1880 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Bring a medium saucepan of salted water to the boil. Finely chop the mild chorizo. Finely chop the brown onion (see ingredients). Finely chop the garlic. Thinly slice the pear (see ingredients). In a large bowl, combine the balsamic vinegar and a drizzle of olive oil, then season with salt and pepper. Set aside.

Add the penne to the boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, crack the egg into a medium bowl and whisk with a fork. Add the grated Parmesan cheese, longlife cream (see ingredients) and chicken-style stock powder, then season with pepper. Mix well and set aside. TIP: Keep in mind that chorizo is also salty, so add less stock, depending on taste! TIP: Using more cream will dilute the flavour.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chorizo, breaking it up with a spoon, until golden, 2-3 minutes. Reduce the heat to medium-high, then add the onion and cook, stirring, until softened, 2-3 minutes. Add the garlic and baby spinach leaves (reserve a handful for the salad) and cook, stirring, until fragrant and wilted, 1-2 minutes.

Add the cooked penne to the chorizo and toss to coat. Reduce the heat to low, then pour in the carbonara sauce and some reserved pasta water (2 1/2 tbs for 2 people / 1/3 cup for 4 people). Cook, stirring, until thickened, 2-3 minutes. Set aside. Finely chop the chives. TIP: If the sauce looks too thick, add a splash more reserved pasta water until the sauce is creamy and silky.

Add the pear and reserved baby spinach leaves to the dressing and toss well to combine. Divide the chorizo carbonara between bowls. Garnish with the chives and serve with the pear salad.