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Chorizo & purple sprouting broccoli carbonara

Chorizo and purple sprouting broccoli carbonara in a large blue dish

Chorizo & purple sprouting broccoli carbonara

Name: Chorizo & purple sprouting broccoli carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large garlic cloves; 200g chorizo chopped; 3 large eggs plus 2 egg yolks (freeze the whites for another recipe); 120g parmesan finely grated; 400g spaghetti; 250g purple sprouting broccoli cut into small pieces

Esther Clark

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Throw together this seasonal take on carbonara in 30 minutes for an easy midweek meal. This is comfort food at its best

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Ingredients

Nutrition

Units:

MetricUS

2 large garlic cloves
200g chorizo

chopped
3 large eggs

plus 2 egg yolks (freeze the whites for another recipe)
120g parmesan

finely grated
400g spaghetti
250g purple sprouting broccoli

cut into small pieces

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Nutrition: Per serving

kcal815
fat34g
saturates14g
carbs78g
sugars4g
fibre8g

high
protein45g
salt2.5g

Method

step 1

Heat a large frying pan over a medium heat. Peel the whole garlic cloves and fry them along with the chorizo for 5-7 mins, or until the chorizo turns crisp at the edges. (You won’t need any oil as the chorizo will release its own.) Scoop out the garlic with a slotted spoon and discard.
step 2

Whisk the eggs and egg yolks in a bowl. Add the parmesan, a pinch of salt and some black pepper.
step 3

Cook the spaghetti in a large pan of boiling salted water for 5 mins, then add the broccoli and cook for a further 2 mins. Drain, reserving some of the pasta cooking water. Add the spaghetti and broccoli to the frying pan with the chorizo, then quickly pour over the egg mixture and toss quickly to coat. Add a splash or two of the reserved cooking water to loosen, if needed, then serve in four shallow bowls.

Recipe from Good Food magazine, February 2021

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A star rating of 5 out of 5.4 ratings

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