Advertisement

Spaghetti carbonara translated into Spanish

Time 25 minutes
Yields Serves 6 to 8
Spaghetti carbonara translated into Spanish
(Don Bartletti / Los Angeles Times)
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.

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 Espanola in Harbor City and select Whole Foods markets.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.