John I really like Carbonara pasta dishes, they are without doubt one of my favourite Italian pastas. I’m always looking for carbonara based recipes. I have other versions on this web site and this is a very worthy addition to the list.
This is a fabulous variation to the standard Fettuccine Carbonara. The addition of Thyme and the subtle spicy kick from Chorizo is a perfect offset to the egg, parmesan & cream based Carbonara sauce. The broad, flat egg pappardelle pasta noodles work extremely well with this version. I now have a new favourite Carbonara.
For the other Carbonara versions I have on this website, see the following links:
Roasted Tomato Fettuccine Carbonara
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 375 g Pappardelle Pasta
- 2 Chorizos finely diced
- 1 tbsp Thyme Leaves finely chopped
- 4 Eggs Whisked
- 1/3 cup Thickened Cream
- 1/2 cup Parmesan grated
- 1/4 cup Parsley Leaves diced
Ingredients
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Instructions
- Cook pasta according to packet directions. Drain, reserve 1/2 cup pasta water and set pasta and water aside.
- Cook chorizo in a large frying pan over medium high heat. Cook until browned (about 5 minutes).
- Add fresh thyme, stir to mix then remove pan from heat.
- In a medium bowl, whisk egg, thickened cream and parmesan.
- Return frying pan to heat and add pasta, egg mixture, pasta water and 1/2 of the fresh parsley.
- Toss to fully coat the pappardelle and continue tossing until the egg stars to set. Remove from heat.
- Garnish with the remaining parsley and season with pepper.
- Serve with additional parmesan if required.
