Chorizo Carbonara

Pasta, cream, egg yolks, garlic, and spicy chorizo sausage… need I say more? Well, the only thing you COULD say is that I’d recommend you make a double batch because you always wish you made more.

Also, you’ll find a gorgeous ASMR video below the recipe – it’s worth the watch.

Chorizo Carbonara

  • Servings: 4 Servings
  • Difficulty: Easy
  • Print


  • 3 tbsp olive oil
  • 4 cloves of garlic, thinly sliced
  • 2 tbsp fresh thyme, stalks removed
  • 250g chorizo, diced
  • 1/2 cup white wine
  • 250ml heavy cream
  • 1 tsp freshly ground black pepper
  • 300g linguine (or choice of pasta)
  • 150g grated parmesan, separated
  • 3 large egg yolks
  • Juice from half a lemon
  • Salt to taste


  1. Add the olive oil, thinly sliced garlic, and fresh thyme to a large saucepan and saute on medium heat for 3-5 mins.
  2. Add the diced chorizo and saute on medium-high heat for 5mins. Add the white wine to the pan and allow to simmer for 3mins.
  3. Add the cream and 100g of the parmesan cheese. Take off the heat and stir.
  4. Add the pasta to a pot of boiling salted water and cook until al dente (as per packet instructions). Remember to keep at least a cup of the pasta water aside once the pasta has cooked.
  5. Add the pasta to the cooled chorizo mixture and mix well. Add the egg yolks – mix quickly.
  6. Once the egg yolks have been incorporated, add half a cup of the pasta water, juice from half a lemon, mix well and allow to stand for about 10mins – mixing every now and again until the pasta has soaked up 1/2 of the liquid. Allowing the pasta to stand means that it gets to marry and set a bit before serving – I feel that this additional time makes the world’s difference.
  7. Serve with an additional sprinkle of parmesan cheese. Enjoy!


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