Chorizo and thyme carbonara

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How to make Chorizo and thyme carbonara

  • Yield : 4
  • Prep Time : 0:06
  • Cook Time : 0:11
  • Total Time : 0:17

Ingredients

  • 375g dried pappardelle pasta
  • 2 chorizo, finely chopped
  • 1 tablespoon finely chopped fresh thyme leaves
  • 3 eggs, lightly beaten
  • 1/3 cup Bulla Cooking Cream
  • 1/2 cup finely grated parmesan, plus extra to serve
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves

Method

  • Step 1 Cook pasta following packet directions until just tender. Drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.
  • Step 2 Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.
  • Step 3 Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.
  • Step 4 Serve pasta topped with remaining chorizo and parsley, and extra parmesan.

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