Pasta a la Carbonara Española

Pasta a la Carbonara Española is a delightful twist on the traditional Italian Carbonara, infused with Spanish flavors and made gluten-free. This creamy dish features a rich sauce of egg, cheese, and smoky chorizo, creating a comforting meal that's perfect for any occasion.

Ingredients

• Gluten-free pasta - 200 grams
• Chorizo sausage - 100 grams, diced
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chorizo and cook until browned and crispy, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
4. In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and black pepper.
5. Add the cooked pasta to the skillet with the chorizo and garlic, mixing well to combine. Remove from heat.
6. Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta cooking water a little at a time until desired consistency is reached.
7. Garnish with fresh parsley and serve immediately.

Nutrition

• Calories: 590
• Protein: 24 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 180 mg
• Total Fat: 30 g
• Saturated Fat: 9 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein from eggs and chorizo.
• Contains healthy fats from olive oil and chorizo, which can support heart health.

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