Sprout Chorizo Carbonara Food

5 INGREDIENT SPAGHETTI CHORIZO CARBONARA

Steps:

• Start by adding the chorizo cubes into a large/deep frying pan on a low heat with the olive oil. Gently fry on a low heat to render the delicious fat out of the chorizo. Fry on low for around 8 minutes and add the minced garlic for the last 2 minutes of fry time.
• Meanwhile, add your spaghetti into heavily salted boiling water, timer set to 2 minutes minus the packet time.
• In a bowl, combine 3 egg yolks, 1 whole egg and the parmesan. Season generously with pepper and a pinch of salt. Whisk to combine.
• Add a ladle of pasta water into the egg/parm mix and whisk to temper the eggs.
• Reserving the pasta water, add the undercooked spaghetti into the pan with the chorizo for one minute. Stir to coat the spaghetti in the chorizo oil, cooking for one minute before turning off the heat.
• Now that the heat is off and the pan is less hot, add the egg/cheese mix into the spaghetti whilst continuously stirring. We don't want the pan to be too hot here as it will scramble the eggs. Add pasta water when necessary to loosen the sauce.
• Serve immediately with an extra sprinkle of parmesan, black pepper, salt and some optional chilli flakes.

PAN-FRIED SPROUTS & CRUNCHY CHORIZO CRUMBS

Steps:

• Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.
• Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.