This Chorizo Carbonara from Hugh Fearnley-Whittingstall's River Cottage Every Day combines Italian dinner with Mexican breakfast by subbing in spicy crumbled chorizo for bacon or guanciale. Chorizo is crumbled and browned and cooked pasta is added to the pan, mixed with the sausage nuggets, and dressed with beaten eggs and heavy cream. The cream, eggs, and juices from the chorizo cook in the heat from the pasta making, tightening up a bit and making a sauce that coats each strand of spaghetti with sauce that has great dairy richness and an insanely porky smokiness.
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There are few foods in this world that I love as much as pasta carbonara; there is something about the poached egg on top of this version that makes it seem heavier and even more filling.
When it comes down to it, my favorite food is pasta. And if you held a gun to my head, I'd probably say that carbonara is my favorite pasta. I love its creaminess-with-no-cream, the chewy, salty bits of bacon, the roundness of Parmesan, the bite of black pepper. So it's not with any flippancy that I say that this recipe reminds me of carbonara, and in the best of possible ways. It's creamy, bacony, and satisfying—yet it's also a lot lighter and more fitting for summer.