Creamy Chorizo Pasta

Creamy chorizo pasta made with a rich egg yolk and Parmesan sauce. Creamy egg yolk sauce isn’t just reserved for carbonara, and is perfect to elevate any pasta dish. I’ve added garlic, herbs, and chilli to bring plenty of flavour to make this the perfect bowl of pasta.

If you’re looking for a way to make creamy chorizo pasta without cream, then this recipe is perfect for you!

Ingredients:

To make this creamy chorizo pasta you will need:

• Egg yolks
• Parmesan
• Pasta 
• Olive oil
• Chorizo, I used vegan
• Garlic
• Oregano
• Fresh parsley 
• Chilli flakes or chilli sauce 

How to make creamy chorizo pasta

Firstly, add the egg yolks and Parmesan to a medium bowl. Whisk until well combined.

Secondly, bring a large pot of salted water to the boil. Tip in the pasta and cook until al dente. Drain and reserve a cupful of pasta water.

Whilst the pasta cooks, heat the oil in a large frying pan over a medium heat. Tip in the chorizo and fry for 1 minute. Stir through the garlic and oregano and fry for a further 2 minutes until the garlic is cooked through. Remove from the heat and set aside.

Add a splash of pasta water to the egg yolks to loosen them up into a sauce.

Tip the pasta into the pan with the chorizo and stir over a medium heat until heated through.

Remove from the heat and stir through the egg yolk sauce along with splashes of pasta water until you have a creamy sauce. Finally, stir through the fresh parsley and serve the pasta with a sprinkling of chilli flakes or a spoonful of chilli sauce and some extra Parmesan.

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• Crème Fraîche Pasta
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• Veggie Creamy Cajun Pasta

Creamy Chorizo Pasta

5 from 1 vote

Creamy chorizo pasta in a rich egg yolk sauce. Flavoured with garlic, oregano, fresh parsley, and chilli.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: Fusion

Calories: 926

Ingredients Method

Ingredients

  

• 3 egg yolks
• 50g Parmesan freshly grated, plus extra to serve
• 200g pasta any shape will work
• 1 tbsp olive oil 2 tbsp if using vegan chorizo
• 150g chorizo chopped into small pieces, I used vegan
• 2 garlic cloves finely chopped
• 1/2 tsp dried oregano
• small handful fresh parsley chopped
• chilli flakes or chilli sauce to serve

Method

 

1. In a medium bowl mix together the egg yolks and grated Parmesan. Set aside.
2. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving a cupful of pasta water.
3. Meanwhile, heat the oil in a large pan over a medium heat. Add the chorizo and fry for 1 minute until they release their flavour. Add in the garlic and oregano and fry for a further 2 minutes, stirring often. Remove from the heat and set aside.
4. Add a splash of pasta water to the egg yolks and whisk to combine.
5. Once the pasta has cooked place the chorizo back on a medium heat. Add the pasta to the pan with the chorizo and stir until everything is heated through.
6. Remove from the heat and stir in the egg yolk mix adding splashes of pasta water until you have a creamy sauce. Place back over a low heat, if necessary, to thicken. Finally, stir through the fresh parsley and divide into bowls. Serve with a sprinkling of chilli flakes or a spoonful of chilli sauce and an extra grating of Parmesan.