sobrasada carbonara.jpg

This pasta recipe sees a traditional carbonara made with egg yolks and cheese - no cream! - mixed with some Spanish flavour. The breadcrumb pangrattato adds crunch whilst the sobrasada, a chorizo paste, adds a punch of richness.

bucatini sobrasada carbonara with chorizo & Sage pangrattato

Serves 4 

1 red onion, finely sliced

100g sobrasada paste

1 tbsp sherry vinegar

100g finely chopped chorizo

80g breadcrumbs

2 large cloves garlic, crushed

10g chopped sage
400g bucatini (or spaghetti)

6 large egg yolks

60g grated parmesan

Cook the bucatini in salted boiling water until tender but still al dente. 

Meanwhile, heat a drizzle of olive oil in a large frying pan on a medium heat. Once hot, add the red onions and fry for 10 mins until soft and lightly browned. Add the sobrasada paste and sherry vinegar, along with 50ml of water, and fry for 2 mins. 

Next, make the pangrattato. Heat a medium frying pan over a medium-high heat with no oil. Add the chopped chorizo and fry for 3 mins until crispy. Add the garlic, sage and breadcrumbs and fry for 3-4mins, until golden and fragrant. Season with salt and pepper and set aside. 

Separate the egg yolks into a bowl and whisk lightly.

Once the pasta is cooked, drain and add to the onions over a low heat. Add the egg yolks and parmesan and cook for 4-5mins, stirring continuously. 

Serve with a generous sprinkling of the breadcrumbs on top.