With a smoky, warming flavour from the chorizo plus the comforting pasta stodge, it really does tick all the boxes.
As I'm on what feels like a never-ending 'diet' to shift the remaining baby weight, and Glen is attempting to shift a few pounds before holiday season, portion sizes reflect this. You may want to increase for larger appetites.
I've omitted from using any additional olive oil, relying on the oil released from the chorizo instead, to shave off a few extra calories, but you may want to add this if you're not watching your weight.
The below makes enough for two:
|Prawn and Chorizo Carbonara|
- x2 chorizo cooking sausages
- 150g raw prawns
- 1 red chilli
- 1 clove garlic
- 40g Grana Padana cheese
- 1 egg
- 100g dried pasta (I used penne)
- Salt and pepper to season
Firstly fill and boil the kettle and then fill a large pot with the water and place on a low heat with the pasta. Place a frying pan on a low heat too.
Finely slice the garlic and chilli, and cut the chorizo sausages into rounds of about the thickness of a £1 coin, and then half them. Add to the frying pan.
Now into a bowl crack the egg and grate in the cheese and season generously with salt and black pepper. Give a good mix.
Two minutes before the pasta timer goes off, add the prawns to the pan, they will cook in no time at all, and you'll know they're cooked through as they will become pink all over.
Before draining the pasta, scoop out a mugful of the pasta water and set aside.
Drain the pasta and add to the chorizo and prawn mix on the heat, mix and then remove from the heat completely.
Now pour over the egg mixture and stir well, the heat from the pasta will cook the egg, as with carbonara, so don't feel tempted to place back on the heat or you'll end up with scrambled egg in your pasta.
Make sure you stir well to ensure all of the pasta gets a good coating and add 1-2 tbsp of the pasta water to loosen up the consistency.
Serve with just a smattering of grated cheese and a final seasoning. Enjoy!