Recipe

Prep time: 15 mins | Cooking time: 30 mins | Serves 4

Cardiff Mum | Main

Carbonara with a twist

Ingredients  

• 120g Chorizo Slices, Chopped
• 6 Cloves Garlic, Minced
• 60g Grated Parmesan  
• 4 Egg Yolks
• 250g Orzo Pasta
• 1 Chicken Stock And 600ml Boiling Water
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Dried Thyme
• Olive Oil
• Black Pepper

Method

1. Cut up the chorizo slices into small pieces and add them to a large frying pan with a drizzle of olive oil. Fry these over a low to medium heat for 5 minutes to release the oil and crisp up a little. Remove these and set aside.
2. Add the garlic to the pan and fry for 3 minutes then add the dried orzo directly to the pan with the oil and fry for 2 minutes to toast the pasta, add the stock, paprika and thyme, stir well then let this cook over a medium heat for around 10 minutes. You want the orzo to always be in a little liquid so add more water to keep it saucy if it dries up too quickly.
3. Meanwhile in a jug, add the egg yolks and parmesan with plenty of black pepper. Stir into a smooth sauce.
4. Check the orzo pasta is cooked and there is still a little liquid left with the orzo then turn off the heat. (Check my instagram video of this reel if you are unsure on how much liquid should be left) then add the egg mixture directly in, stirring continuously. Add half of the chorizo back in and stir to combine then divide the orzo into bowls. Top with the remaining chorizo and more parmesan and serve hot.