I love pasta, and when I cook it, I like to find ways of making sure it packs lots of protein, and it has no more calories than it needs to. For dinner tonight, I decided to experiment with some of my favorite flavors: chorizo and chipotle.
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I combined these to make a Latino version of spaghetti carbonara. This was so easy to make, and I have to say that the taste is sublime!
First, I went to Walmart to get my Barilla pasta and other missing ingredients. I started off with my favorite traditional recipe for pasta carbonara, you know the one that has no cream on it but is made only with eggs. I substituted the pancetta for chorizo, the Parmesan cheese for Manchego, and added some kick with a sprinkle of chipotle.
We like to have dinner as a family at least a couple of days per week. You know, when Paula and I are not running, driving around, or taking the kids to soccer and horseback riding, we constantly try to incorporate Latino ingredients into meals. This keeps our family connected to our Latino roots and is a great way to keep our culture alive at home.
Seriously, don’t take my word for it and give this easy recipe a try; even the kids will love it. Just make sure to leave the chipotle out of it, and you can just sprinkle it on individual dishes for the adults. I have to say this is now my favorite comfort food recipe, and I love that it has no extra cream, butter, or other ingredients sometimes added to some versions of carbonara, so it has fewer calories.
Spicy Chorizo and Manchego Spaghetti Carbonara
A Latin-inspired carbonara made with chorizo, Manchego cheese, and a sprinkle of chipotle, ready in about 25 minutes.
Ingredients
- 4 ounces of spaghetti
- 2 red chorizos (about 6 oz)
- 2 large eggs
- 1 egg yolk
- ½ cup finely grated Manchego cheese, for egg mixture
- 1 tablespoons of olive oil
- 1 tablespoon of dried chipotle, for sprinkling on top
- 2 tablespoons chopped fresh parsley
- ¼ cup finely grated Manchego cheese, for topping
Instructions
- Cook the spaghetti according to the package directions and drain. Before draining, scoop out ¼ cup of the pasta cooking water.
- Chop the chorizo into small cubes. In a large saucepan, heat the olive oil, add the chorizo, and sauté for 1 to 2 minutes, until the oil turns red and the chorizo is lightly golden.
- In a separate bowl, beat the eggs and yolk, then stir in ½ cup of the Manchego. Set aside.
- Reduce the heat to low, add the cooked pasta to the chorizo, and toss until the pasta is coated in the oil.
- Remove the pan from the heat, add the egg and cheese mixture, and toss until coated and creamy*.
- Serve topped with the remaining Manchego, the chipotle, and the parsley.
Notes
* If the sauce looks tight or clumpy, toss in a splash of the pasta cooking water. It loosens the sauce and keeps it creamy.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 893Total Fat: 53gSaturated Fat: 24gUnsaturated Fat: 29gCholesterol: 402mgSodium: 1810mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 52g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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looks so good.. I would have my mouth wide open with excitement also..
Looks delicious! My husband wishes I made more pasta dishes, I usually stick to brown rice pasta because it has less sugar and calories. However, I will have to try in our weekly meal plan!
I am such a big fan of chorizo, I mostly love it in sandwiches but in spaghetti? This is too good to not try, I really look forward to making this some day very soon!!
Wow. Thank you for the recipe. Looks so good and I bet it really taste good. Yum!