Carolina's Chorizo Penne Carbonara
with Garden Salad
- Gluten
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Eggs
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 that the whole family will love. Thanks, Carolina!
Ingredients
2 packet
Mild Chorizo
1 unit
onion
4 clove
garlic
4 unit
tomato
⅘ packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
½ bottle
Pure Cream
(Contains: Milk; )
2 cube
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 bag
salad leaves
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
2 unit
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the mild chorizo. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Slice the cucumber into half-moons. Roughly chop the tomato. In a large bowl, combine the balsamic vinegar, a pinch of salt and pepper and 4 tsp olive oil.
Add the penne (see ingredients list) to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. TIP: Stir the pasta regularly to ensure it doesn't stick. Reserve 2/3 cup pasta water, drain the pasta then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.
While the pasta is cooking, crack the eggs into a medium bowl and whisk with a fork. Add the grated Parmesan cheese, pure cream (see ingredients list) and a generous pinch of pepper. Crumble in the chicken stock cubes. TIP: Chorizo is salty, so add less stock if you are sensitive to salt! Mix well and set aside.
Heat a large frying pan over a high heat with a drizzle of olive oil. Add the chorizo and cook, breaking up the chorizo, until golden, 3-4 minutes. Reduce the heat to medium-high, add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and baby spinach leaves and cook, stirring until wilted and fragrant, 1-2 minutes.
Add the penne to the pan with the chorizo and toss to coat. Reduce the heat to low, then pour in the carbonara sauce and 1/3 cup pasta water. Stir until the cheese melts, 2-3 minutes. TIP: If the sauce looks too thick, add more cooking water until the sauce is creamy and silky.
Add the mixed salad leaves and tomato to the bowl with the salad dressing and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp. Divide Carolina's chorizo carbonara penne between bowls. Serve with the salad.
