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Amy's Chorizo Carbonara

Amy Sheppard’s Chorizo Carbonara

Amy Sheppard’s Chorizo Carbonara

Amy's Chorizo Carbonara
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Delicious take on tradition!
Print Recipe
Servings 4


  • Saucepan
  • frying pan


  • 350 g spaghetti
  • 100 g chorizo sliced thin
  • 15 ml olive oil
  • 3 eggs whisked
  • 100 g cheese (cheddar or parmesan) grated


  • Cook spaghetti to packet instructions in salted boiling water (about 8 minutes)
  • While spaghetti is cooking, slice the chorizo into thick discs, then cut the discs into quarters. Fry the sliced chorizo in a little olive oil in a large frying pan for about 5 minutes then turn the heat to it's lowest setting.
  • Lightly whisk the eggs in a bowl and stir in the grated cheese and generous amount of black pepper. When the pasta is cooked, use tongs (or drain in a sieve and reserve a quarter cup of the cooking liquid) and place the pasta in the frying pan with the chorizo and turn OFF the heat.
  • Pour the egg and cheese mixture over the pasta and using the tongs (or a fork), keep lifting and moving the pasta around the pan, add a tablespoon or two of the cooking liquid and the residual heat of the pasta will warm the eggs through to make a sauce.
  • After a few minutes of moving the pasta around the eggs will emulsify. If they haven't come together, you can put the pan on a very low heat for a minute (stirring and lifting the pasta constantly!) to help the eggs thicken – but be careful; if it gets too hot the eggs will scramble!


Please note – parmesan does contain animal products; so for an easy vegetarian alternative omit the chorizo and swap the cheese for a vegetable-based one.
Serve with a side salad if you like!

Nutrition Per Serving

Calories: 577kcal | Carbohydrates: 66g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 165mg | Sodium: 507mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 518IU | Calcium: 217mg | Iron: 2mg

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