Chorizo carbonara

Chorizo carbonara with catalan market salad

Ingredients

For the salad

25 g pine nuts

1 red chicory

1 green chicory

2 clementines

100 g baby spinach

4 sprigs of fresh mint

45 g Manchego cheese

2 tablespoons sherry vinegar

2 tablespoons extra virgin olive oil

1 teaspoon runny honey

For the pasta

320 g dried penne

70 g Iberico chorizo

½–1 fresh red chilli

2 sprigs of fresh rosemary

olive oil

4 cloves of garlic

1 large egg

2 heaped tablespoons fat-free natural yoghurt

½ a lemon 

Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING

Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Nutritional Information - Amount per serving:

Calories603kcal

Carbs65.9g

Sugar9.5g

Fat26.4g

Saturates8.3g

Protein23.4g

by Jamie Oliver