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🍝 Spaghetti Carbonara with Chorizo and Green Olive Pesto

1183 kcal · 30 min · 4 servings

Ingredients

• olives, green 100 g
• garlic cloves 1 pc.
• chorizo 400 g
• roma tomatoes 350 g
• basil, fresh 10 g
• salt pinch
• spaghetti 500 g
• pepper, black ground pinch
• eggs 5 pc.
• parmesan, grated 100 g
• olive oil 2 tbsp

Instructions

1. 1. Place the olives in a sieve and let them drain well.
2. 2. Peel the garlic and chop it roughly.
3. 3. Cut the chorizo sausage lengthwise into quarters and then slice them.
4. 4. Wash the tomatoes and cut them into six wedges.
5. 5. Wash the basil, shake it dry and chop it roughly.
6. 6. Bring about 5 liters of water with salt to a boil in a large pot.
7. 7. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente.
8. 8. Drain the spaghetti in a sieve.
9. 9. Reserve about one cup of the pasta water for later use.
10. 10. Place the drained olives and the chopped garlic in a tall container.
11. 11. Puree the olives and garlic roughly.
12. 12. Season the mixture with salt and pepper to taste.
13. 13. Stir the chopped basil into the olive mixture.
14. 14. Whisk the eggs with the Parmesan in a bowl.
15. 15. Season the egg and Parmesan mixture with pepper.
16. 16. Heat 2 tablespoons of olive oil in a pan over high heat.
17. 17. Fry the chorizo slices for about 5 minutes until crispy.
18. 18. Add the tomato wedges to the pan and heat them briefly.
19. 19. Add the hot spaghetti directly to the pan.
20. 20. Remove the pan from the heat to prevent the eggs from scrambling.
21. 21. Pour the egg and Parmesan mixture over the pasta.
22. 22. Mix everything quickly and thoroughly.
23. 23. If the sauce is too thick, add a little of the reserved pasta water.
24. 24. Mix the spaghetti carbonara with the green olive pesto.
25. 25. Finally, season the dish with salt and pepper to taste.
26. 26. Serve the spaghetti on plates.

Nutrition per serving

• kcal: 1183
• Protein: 49 g · Fett/Fat: 62 g · Carbs: 105 g