CHICKEN & CHORIZO CARBONARA

A twist on a classic creamy carbonara using leftover chicken with a spicy chorizo kick!

PREP 5m

COOK 15m

TOTAL 20m

SERVES 2

Ingredients-

  • 3 egg yolks

  • 80g grated parmesan

  • 1 tsp black pepper

  • 1 chicken breast, diced

  • 1/2 ring chorizo

  • 1/2 pack spaghetti

  • 1 red pepper, diced

  • 1/2 tsp oregano

  • 1/2 tsp paprika

  • pinch salt

  • lemon wedges

Instructions-

  1. Firstly get your pan of water to boil ready for your pasta, ensure this is salted before adding the pasta- but get this on first.

  2. In a separate frying pan, add a small splash of oil along with the diced chorizo and red pepper and on a low the medium heat allow the chorizo to slowly release its beautiful oils and flavour with the peppers softening.

  3. Once the pasta has been boiling for a couple of minutes, in a small bowl add the egg yolks and grated parmesan along with the black pepper and mix well, you may need a little pasta water to loosen.

  4. Add the diced chicken breast to the chorizo and pepper and mix well along with the oregano, paprika and pinch of salt. You can use raw chicken here if you prefer, just cook at the same time as the chorizo.

  5. Once the chicken is fully heated through, piping hot and the pasta is cooked, take the heat off the pan and add the meat and add a splash of pasta water, then your egg yolk/parmesan mixture.

  6. Next add the pasta and mix everything really well allowing the sauce to emulsify and meld together. If you need to add a little more pasta water then do so.

  7. Taste for seasoning and serve with fresh wedges of lemon.