GGN Food + Drink :: Forget cream-laden carbonara, this chorizo and wholemeal spaghetti version is nourishing enough for any winter’s night.
INGREDIENTS
- 200g spaghetti
- 1 tbs extra virgin olive oil
- 2 x 100g dried chorizo, finely chopped
- 1 garlic clove, crushed
- 1 sprig rosemary, finely chopped
- 2/3 cup (50g) grated parmesan
- 2 tsp white vinegar
- 2 eggs
- 1/2 cup chopped flat-leaf parsley leaves
METHOD
- 1.Bring a large saucepan of water to the boil over high heat.
- 2.Place chorizo and oil in a cold frypan, then place over medium heat. Once it begins to sizzle and the fat starts to render, cook, stirring, for 6 minutes or until crisp.
- 3.Meanwhile add the pasta to the water and cook until al dente.
- 4.Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat.
- 5.Use tongs to remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with 1/3 cup water.
- 6.Return the water to just below a simmer. Add the vinegar then gently lower in the two eggs using two small bowls. Poach for 2 minutes for very soft eggs.
- 7.Toss the pasta with half the parmesan and a little more water if needed and parsley and divide between bowls. Top with the eggs.
- 8.Sprinkle with extra parmesan, parsley and cracked pepper.
