Chorizo Carbonara

Pasta Carbonara with chorizo instead of pancetta!
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Cooking time 15 mins
Total time 15 mins
course Main
cuisine Italian
servings 2 persons
calories 538 kcal


  • Frying pan
  • Cooking pan


  • 100 g chorizo
  • 1 clove garlic
  • 50 g parmesan
  • 2 egg yolks
  • 150 g spaghetti
  • 2 red bell peppers


  • Cook the pasta until al dente.
  • Beat the eggs and add black pepper and Parmesan. Keeping a small handful of Parmesan back for sprinkling over later.
  • While the spaghetti is cooking, fry the pancetta with the garlic.
  • Drop the butter into a large frying pan and, tip in the pancetta and garlic as soon as the butter has melted. Cook until the pancetta is golden and crisp.
  • Add in the bell peppers or fry them in a different pan, as the bell peppers can add more moist. It depends on how lazy you are.
  • When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the chorizo. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
  • Take the pan of spaghetti and chorizo off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
  • Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
  • Serve immediately with a little sprinkling of the remaining cheese, the bell peppers and a grating of black pepper. 


Vegan: not possible.
Seasoning: Salt, pepper and parsley.


Sugar: 2.5gFiber: 1.3gCalories: 538kcalSaturated Fat: 7.4gFat: 23.9gProtein: 34.2gCarbohydrates: 49g
course Main
cuisine Italian
keyword Chorizo, Chorizo Carbonara, Pasta Carbonara, Pasta recipe
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