Serves 4
Preparation time 5 minutes
Cooking time 18–20 minutes
125 g (4 oz) chorizo sausage, sliced
1 tablespoon olive oil
375 g (12 oz) dried penne
4 eggs
50 g (2 oz) Parmesan cheese, freshly grated, plus extra to serve
salt and black pepper
Put the chorizo and oil in a frying pan over a very low heat and cook, turning occasionally, until crisp. The melted fat released by the chorizo will be an essential part of your sauce.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until it is al dente.
Meanwhile, crack the eggs into a bowl, add the Parmesan and season with salt and a generous grinding of pepper. Mix together with a fork.
Just before the pasta is ready, increase the heat under the frying pan so that the oil and melted chorizo 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.
For spicy chorizo & leek carbonara, fry 1 finely sliced leek in 2 tablespoons olive oil for 6–8 minutes until soft, then add the chorizo and cook as above. Add ½ teaspoon hot paprika to the egg mixture and complete the recipe as above.