Spaghetti carbonara translated into Spanish

Spanish spaghetti carbonara
(Don Bartletti / Los Angeles Times)

Total time: 25 minutes

Servings: 6 to 8

Note: Aged manchego cheese is available at cheese shops and specialty stores. Spanish chorizo for cooking is available at Spain Restaurant in Los Angeles, Surfas in Culver City, La Española in Harbor City and select Whole Foods markets.

Kosher or sea salt

1 pound spaghetti

6 ounces Spanish chorizo, cut into about 1-inch-long and 1/4-inch-wide strips

1 tablespoon unsalted butter

3 large cloves garlic, peeled and crushed

3 large eggs, beaten

1 1/2 cups grated aged manchego (about 6 ounces), divided

Salt and freshly ground black pepper to taste

1. Bring a large pot of water

to a rolling boil with the kosher salt (about 1 tablespoon of salt for every 2 quarts of water). Add the spaghetti and cook, stirring occasionally, until it is al dente, 12 minutes, or according to the package directions.

2. While the spaghetti cooks, heat the chorizo with the butter and garlic in a large, deep skillet until the sausage starts to crisp and the garlic to brown, about 5 minutes. Remove and discard the garlic.

3. When the pasta is done, drain it in a colander and put it in a large bowl. Scrape the chorizo mixture in. Immediately add the eggs and half the cheese. Toss until all ingredients are well mixed and the pasta well coated. Season with salt and pepper to taste. Add the remaining cheese, mix well and serve at once.

Each of 8 servings: 446 calories; 20 grams protein; 43 grams carbohydrates; 1 gram fiber; 21 grams fat; 10 grams saturated fat; 116 mg. cholesterol; 475 mg. sodium.