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Broad bean, chive & chorizo carbonara
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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
½ x 25g pack fresh chives, chopped
1 large Waitrose British Blacktail Free Range Egg
4 tbsp freshly grated Parmigiano Reggiano, plus extra to serve
1. 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.
2. 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.
3. 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.
4. Toss together over a gentle heat until the pasta is coated in the sauce. Serve in warm bowls with extra grated Parmigiano.
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