Third version lucky on this one! Surprisingly ease to ruin.
I found a recipe for chorizo carbonara which differed a lot from the way I make traditional carbonara so I gave it a go. It tasted ok but the egg was very present and scrambly. It used 4 eggs and included some white. I felt it was too eggy.
Next I used my carbonara recipe but with chorizo instead of pancetta and kept off the cream, wine and butter (as other recipes didn't have that. Slightly better but it was very dry. I don't think the oil produced by chorizo is enough and it's too thin.
Finally I tried the below. I still took out the wine as I don't think it adds anything given the strong chorizo flavour and I didn't add in the garlic. I used less butter than in a traditional carbonara too.
Next time would add pasta water or stir through some butter at the end to make it more silky.
Ingredients
400g spaghetti
20g butter
200g cooking chorizo
50g parmesan
Cream (enough to get the right consistency)
3 egg yolks, beaten
Method
Cook the spaghetti until al dente. Drain the pasta, reserving some of the water.
Fry the chorizo slices over a medium heat for 4-5 minutes, turning once, until starting to crisp.
Tip the drained pasta onto the chorizo in the pan and toss well.
Add the parmesan, then toss until the mixture thickens
Use a little of the reserved pasta water to loosen the mixture if need be.
Remove from the heat.
Mix in the beaten egg and serve
I didn't take pictures of attempt 1 but the others are below.
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