Broad bean, chive & chorizo carbonara

Name: Broad bean, chive & chorizo carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 175 g De Cecco Linguine; 500 g broad beans, podded; 1 tsp olive oil; 60 g Cooks' Ingredients Diced Chorizo (or smoked pancetta cubes); 3 tbsp dry white wine; 25 g fresh chives, chopped; 1 Waitrose British Blacktail Free Range Egg; 4 tbsp Parmigiano Reggiano, freshly grated, plus extra to serve

This iconic pasta dish is the perfect treat for both weeknight meals and special occasions. The sauce is silky and rich, with added smokiness from the chorizo containing Pimentón de la Vera – a type of smoked paprika.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

175g De Cecco Linguine
500g broad beans, podded
1 tsp olive oil
60g Cooks' Ingredients Diced Chorizo (or smoked pancetta cubes)
3 tbsp dry white wine
25g fresh chives, chopped
1 Waitrose British Blacktail Free Range Egg
4 tbsp Parmigiano Reggiano, freshly grated, plus extra to serve

Method

Bring a large pan of water to the boil. Drop in the pasta, stir once, then cook for 12 minutes. Add the broad beans to the pan and return to the boil for another 2 minutes until the pasta and beans are just tender.
Meanwhile, warm the oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes until crisp, then pour in the wine and boil until reduced by half.
Whisk together the chives, egg, grated Parmigiano and some freshly ground black pepper. Drain the pasta and broad beans, and return to the pan. Add the egg mixture, then pour over the hot chorizo with all its pan juices.
Toss together over a gentle heat until the pasta is coated in the sauce. Serve in warm bowls with extra grated Parmigiano.