I present to you your new favourite weeknight dinner; Chipotle Carbonara. She's creamy, spicy, and all things delicious.
About This Recipe
I'm sure most of you have had the infamous traditional Italian Carbonara made with egg yolks, parmesan cheese, guanciale pork, and black pepper. As you know, I like to put a twist on things...so I've combined Mexican cuisine with Italian cuisine by adding chipotle to our creamy egg carbonara sauce and subbed out guanciale for spicy sausage. This Chipotle Carbonara is spicy, creamy, and ready in 15 minutes.
Ingredients For This Chipotle Carbonara
When I say that this is a super simple meal, I really mean it. The spaghetti/linguine takes less than 10 minutes to cook, and the sauce itself really just needs heating up. If you have the following ingredients in your fridge or cupboards, then get cooking!
- Chipotle paste
- Black Pepper
- Coriander or Basil
- Spaghetti or Linguine or any kind of pasta if you fancy!
Variations & Substitutions For This Recipe
The beautiful thing about this recipe, is that it's a variation in itself. So, anything you feel like you can sub or switch out, go for it! Here are some suggestions for you:
- Chipotle paste - could sub this out with chipotle flakes if you have them!
- Egg - now this is going to go against any carbonara recipe ever, but I suppose this recipe isn't traditional anyway, so does it matter? I'd sub egg out for cream/vegan cream, if you don't like egg.
- Parmesan - pecorino is a fab alternative.
- Chorizo - easily swapped out for bacon, sliced salami, or any other style of sausage.
- Lime - this is optional, but I feel like it adds an essential tang to the recipe.
- Coriander or Basil - both are delicious, so I would try and get a hold of one or the other for this recipe!
- Pasta - I personally love spaghetti or linguine for this dish. But, feel free to choose any type of pasta you like.
- 1 tablespoon chipotle paste
- 1 egg
- 1 tablespoon grated parmesan cheese
- ½ teaspoon ground black pepper
- 50g chorizo, sliced into small cubes
- ½ juice of a lime
- ½ teaspoon sugar
- Small bunch of coriander or basil, for garnish
- Place your pasta in a pot of salted boiling water and cook to package instructions.
- Over a bowl, separate your egg yolk from your egg white by cracking the egg and scooping the egg yolk from one half of the shell to the other. Or, use your hands as a sieve to keep the egg yolk and leave the whites to fall into the bowl. Keep the egg whites for another meal.
- Place your egg yolk into a separate bowl and combine with your chipotle paste, grated parmesan, ground black pepper, chorizo, lime juice, and sugar.
- Place a frying pan on low heat and transfer your chorizo cubes into the pan. Fry for a couple of minutes and then turn off the heat. Once cooled slightly, add in your egg carbonara mixture and stir. Place the pan back onto low heat.
- Transfer two ladles of your pasta water into your carbonara frying pan and stir to combine. You want the sauce to be creamy, but not too thick. If it looks too watery, just keep stirring it on low heat, it'll thicken up eventually!
- Once your pasta is cooked al dente, drain and transfer it into your frying pan. Stir the pasta so that it's coated in sauce. Serve up with a sprinkling of coriander or basil, and enjoy!