Spanish Carbonara with Arugula Salad Recipe

Cooking Directions

• STEP 1.Cook the pasta according to the package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, cook the chorizo over medium heat until crispy. Remove the chorizo from the skillet and set aside.
• STEP 3.In the same skillet, add the garlic and cook until fragrant. Remove from heat.
• STEP 4.In a bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
• STEP 5.Add the cooked pasta to the skillet with the garlic and toss to coat. Pour in the egg mixture and stir until the pasta is coated and the sauce thickens slightly.
• STEP 6.Serve the Spanish carbonara hot, topped with the crispy chorizo and a handful of arugula salad.

Cooking Tips

• Be careful not to overcook the pasta, as it will continue to cook slightly in the skillet with the sauce.
• You can substitute the chorizo with bacon or pancetta if desired.
• Feel free to add other vegetables to the dish, such as peas or roasted red peppers.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the carbonara in a skillet over low heat, stirring occasionally, until heated through.
• Serve the carbonara with a fresh arugula salad and crusty bread for a complete meal.