Lemon-Thyme Chorizo Carbonara

Instructions

1. Prepare the Pasta

   2 min hands-on8 min waiting

   • Cook the pasta in boiling salted water until al dente according to package instructions.
   • Reserve some pasta water before draining.

2. Mix Egg and Parmesan Sauce

   4 min hands-on

   • Separate most of the eggs, keeping only the yolks, and combine with the remaining whole egg.
   • Grate parmesan cheese into the bowl, add black pepper, and whisk until smooth and creamy.

3. Cook the Chorizo

   4 min hands-on

   • Heat a sauté pan over medium heat and add the chorizo.
   • Cook until the fat renders and the chorizo is slightly crispy.

4. Sauté Garlic and Thyme

   1 min hands-on

   • Reduce heat to medium-low and add garlic and thyme to the pan.
   • Cook until the garlic is fragrant, being careful not to burn it.

5. Create Sauce Base

   1 min hands-on1 min waiting

   • Add reserved pasta water to the pan to deglaze and simmer to thicken.

6. Combine Pasta and Sauce

   1 min hands-on

   • Add drained pasta to the pan and toss to coat in the sauce.

7. Incorporate Egg-Parmesan Mixture

   2 min hands-on

   • Remove pan from heat and add the egg and parmesan mixture.
   • Toss vigorously, adding pasta water as needed for a creamy consistency.

8. Add Lemon for Brightness

   1 min hands-on

   • Zest a lemon over the pasta and add lemon juice.
   • Toss to combine and adjust seasoning with salt and pepper.

9. Plate and Garnish

   2 min hands-on

   • Twirl pasta onto plates and top with parmesan, lemon zest, and black pepper.

10. Serve Immediately

    1 min hands-on

    • Serve the pasta warm and enjoy.
    • Cooking tips:
    • Use a microplane to finely grate the parmesan and lemon zest for a smoother sauce.
    • Reserve extra pasta water in case the sauce thickens too much.
    • If using fresh thyme, add it at the end to preserve its flavor.
    • Work quickly when incorporating the egg mixture to avoid scrambling.