Chorizo Carbonara – WSVN 7News | Miami News, Weather, Sports
(WSVN) – Ingredients:
1 (4-ounce) fresh chorizo links, casing removed (about 3/4 cup)
2 tablespoons olive oil
1 teaspoon black pepper, plus more for garnish
1 teaspoon smoked paprika
5 large egg yolks
2 large eggs
¾ cups Pecorino Romano cheese, grated
½ cup Parmigiano-Reggiano cheese, grated
3 tablespoons salt
1 (16-ounce) package spaghetti
1 teaspoon apple cider vinegar
Method of Preparation:
- Bring pasta water to a boil in a large pot over high.
- While water is coming to a boil, cook chorizo and oil in a large skillet over low, stirring often, until lightly browned, fat is mostly rendered, and chorizo is browned, about 15 minutes.
- Stir in pepper and paprika; cook, stirring constantly, until fragrant, about 1 minute.
- Turn off heat, leaving skillet on warm burner; set aside.
- Whisk together egg yolks, eggs, and cheeses in a medium bowl; whisk until thoroughly blended and set aside.
- Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally.
- About 1 minute before pasta is finished cooking, scoop out 1/2 cup cooking liquid, and stir into chorizo mixture in skillet over warm burner, using wooden spoon to scrape any browned bits off bottom of skillet.
- Transfer about half of cooked pasta to skillet using tongs, allowing excess liquid to drip off in pot; add egg-cheese paste, quickly and gently toss to combine.
- Transfer remaining cooked pasta, allowing excess liquid to drip off in pot, to skillet; add vinegar. Continue stirring and tossing pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)
- Serve and garnish the carbonara with additional pepper and grated Pecorino Romano cheese.
Enjoy!
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