Chef’s Note: This is my version of a carbonara, but instead of using pancetta or bacon, I use…wait for it… chourico! Not hard to guess, right?
– 500g linguine
– Pinch of sea salt
– 1 chourico, diced
– 2 sticks of rosemary, stalks removed and leaves finely chopped
– 2 fresh green and red chillies (include the seeds if you like a bit of heat)
– 2 cloves of garlic, roughly chopped
– 2 eggs and 1 egg yolk
– Juice of ½ lemon
– 2 cups grated Parmesan cheese (and extra for serving)
– ½ tsp black pepper
1) Boil about 2 litres of water and add a pinch of sea salt. Once that’s boiling, add the linguine.
2) You now have about 15 minutes to get everything done, so time it perfectly.
3) Place the chourico, rosemary and chillies in a large pan and allow to cook for about 5 minutes on a high heat.
4) Add the garlic and allow to brown slightly but be careful that the garlic does not burn.
5) In a separate glass bowl, mix the eggs as well as the extra yolk, lemon juice, the Parmesan cheese (leave enough for a good sprinkle at the end), and the black pepper.
6) Once the pasta is al dente, drain and add to the chourico in the pan. Now coat the pasta with all that goodness in the pan.
7) Remove the pasta from the heat and give it about 2-3 minutes to cool a little. Once cooled, add the egg mixture and mix together.
8) Serve in a nice bowl and sprinkle some of that Parmesan cheese on top.