Add some Spanish flair to your dinner with this Chorizo Carbonara

Who doesn’t love pasta?


  • 1 leek, sliced thinly
  • 4 ounces spanish chorizo sausage, sliced
  • 2 tablespoons olive oil
  • 12 ounces dry penne pasta
  • 4 eggs
  • 2 ounces parmesan cheese, freshly grated
  • 1/2 teaspoon paprika
  • Salt & freshly ground black pepper, to taste



Heat olive oil in a frying pan. Add leeks and sauté and stir until soft. Add chorizo and fry in low heat until crispy. While waiting, cook pasta in a saucepan of salted boiling water.

Crack eggs into a bowl and add the Parmesan cheese with the paprika. Whisk well and add salt and pepper. Set aside.

Just before the pasta is ready, spoon out some fat and/or oil (into a bowl; let it solidify and dispose in trash) and increase the heat under the frying pan so that the oil starts to sizzle.

Drain the pasta thoroughly, and add to the pan.  Immediately stir in the egg mixture and mix well with the pasta.

Top with grated Parmesan cheese and serve.

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