🍝 Chorizo Pasta

Name: Chorizo Pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g chorizo; 3 sprigs parsley; 350 g short pasta (e.g. penne); salt; 50 g parmesan (in a block); 3 very fresh eggs; 20 g crème fraîche (15% fat; 1 tbsp); pepper

578 kcal · 30 min · 4 servings

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Ingredients

125 g chorizo
3 sprigs parsley
350 g short pasta (e.g. penne)
salt
50 g parmesan (in a block)
3 very fresh eggs
20 g crème fraîche (15% fat; 1 tbsp)
pepper

Instructions

1. Cut the chorizo into approx. 1 cm cubes. Fry them without added fat in a non-stick pan over medium heat until crispy.
2. Reserve 2 tablespoons of the rendered chorizo oil and drain the chorizo cubes on kitchen paper.
3. Wash the parsley, shake it dry, pluck off the leaves and chop them coarsely using a large knife.
4. Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Grate the Parmesan finely.
5. Add the cheese along with the eggs and crème fraîche to a large bowl. Season with salt and pepper and whisk everything together.
6. Drain the pasta in a colander and let it drip dry, reserving 50 milliliters of the pasta water.
7. Immediately mix the pasta and hot pasta water with the egg mixture. Fold in the chorizo oil, chorizo and parsley and serve the dish.

Nutrition per serving

kcal: 578
Protein: 25 g · Fett/Fat: 25 g · Carbs: 62 g