Chorizo Carbonara Recipe | Cook the Book

Ingredients (17)

• 5 ounces spaghetti, linguine, or other long pasta
• 1 tablespoon canola or olive oil
• 1 cup Tupperware Mexican Chorizo (recipe follows), crumbled (or Spanish chorizo, diced quite small)
• 2 large egg yolks
• 1/2 cup heavy cream
• Sea salt and freshly ground black pepper
• For the Tupperware Mexican Chorizo:
• 1 1/2 pounds pork shoulder, coarsely ground
• 1 tablespoon sweet smoked paprika
• 2 teaspoons hot smoked paprika
• 2 garlic cloves, finely chopped
• 2 teaspoons fine sea salt
• 1 1/2 teaspoons fennel seeds
• 1/4 teaspoon cayenne pepper
• 1/4 cup red wine
• Freshly ground black pepper
• A little canola or olive oil for frying