If you are a lover of pasta and consistent food, possibly today you are one of the happiest beings on the face of the earth when you discover this recipe for chorizo carbonara, one of the sauces with more body and personality that I have tasted in a long time. Not long ago, a server, who is very fond of cooking and has some very nice friends, received the wonderful book of quick recipes from Jamie Oliver, a bible of gastronomic pleasure fast and good (none of the dishes exceed 15 minutes of preparation). As gastronomic sybarism is within reach of all pockets, this is a version of walking around the house and refrigerators with your feet on the ground.
Despite being a staunch defender of the caloric balance in meals ... sometimes it doesn't hurt to come upstairs and throw the principles out the window ... and more with a temptation like this on the table. Who can resist a good chorizo? (to abstain politicians).
#keepcalm and #clickandeat
- 250 g of pasta (I have an idyll with spaghetti)
- 150 g of sausage chopped up
- A tablespoon of sobrasada
- 250 g of evaporated milk (if you are picky) or cream (if you don't care about the bikini operation)
- 50 butter g
- Sal Island
- White pepper
- 50 g of Parmesan cheese powder
- Melt the butter in a pan and fry the onion, finely chopped beforehand.
- Once the onion is poached, add the chopped chorizo and fry for 4 minutes.
- Add the evaporated milk / nothing, the tablespoon of sobrasada and 40 grams of powdered Parmesan cheese, lower the heat to medium power and stir until the sobrasada has blended with the cream.
- We let it rest over medium heat for 8 minutes.
- We turn off the fire and reserve.
- Cook the pasta, drain and plate.
- We cover with the sauce, mix and sprinkle Parmesan cheese on top.