Chipotle Carbonara
Creamy, spicy, and quick to make. This Chipotle Carbonara is a favourite weeknight dinner!
Servings: 1 Portion
Ingredients
- 1 tablespoon chipotle paste
- 1 egg
- 1 tablespoon grated parmesan cheese
- ½ teaspoon ground black pepper
- 50g chorizo, sliced into small cubes
- ½ juice of a lime
- ½ teaspoon sugar
- Small bunch of coriander or basil, for garnish
Instructions
- Place your pasta in a pot of salted boiling water and cook to package instructions.
- Over a bowl, separate your egg yolk from your egg white by cracking the egg and scooping the egg yolk from one half of the shell to the other. Or, use your hands as a sieve to keep the egg yolk and leave the whites to fall into the bowl. Keep the egg whites for another meal.
- Place your egg yolk into a separate bowl and combine with your chipotle paste, grated parmesan, ground black pepper, chorizo, lime juice, and sugar.
- Place a frying pan on low heat and transfer your chorizo cubes into the pan. Fry for a couple of minutes and then turn off the heat. Once cooled slightly, add in your egg carbonara mixture and stir. Place the pan back onto low heat.
- Transfer two ladles of your pasta water into your carbonara frying pan and stir to combine. You want the sauce to be creamy, but not too thick. If it looks too watery, just keep stirring it on low heat, it'll thicken up eventually!
- Once your pasta is cooked al dente, drain and transfer it into your frying pan. Stir the pasta so that it's coated in sauce. Serve up with a sprinkling of coriander or basil, and enjoy!