Chorizo carbonara

Name: Chorizo carbonara
Total time: 15 min
Yield: 4
Cuisine: italian
Ingredients: 25 g pine nuts; 1 red chicory; 1 green chicory; 2 clementines; 100 g baby spinach; 4 sprigs of fresh mint; 45 g Manchego cheese; 2 tablespoons sherry vinegar; 2 tablespoons extra virgin olive oil; 1 teaspoon runny honey; 320 g dried penne; 70 g Iberico chorizo; ½–1 fresh red chilli; 2 sprigs of fresh rosemary; olive oil; 4 cloves of garlic; 1 large free-range egg; ½ a lemon; 2 heaped tablespoons fat-free natural yoghurt

With Catalan market salad

“The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad! ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

Jamie's 15-Minute Meals Italian Chorizo Spinach Fruit Mains

Nutrition per serving

Calories 603 30%
Fat 26.4g 38%
Saturates 8.3g 42%
Sugars 9.5g 11%
Salt 0.7g 12%
Protein 23.4g 47%
Carbs 65.9g 25%
Fibre 5.2g -

Of an adult's reference intake

Jamie's 15-Minute Meals

By Jamie Oliver

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Ingredients

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SALAD
25 g pine nuts
1 red chicory
1 green chicory
2 clementines
100 g baby spinach
4 sprigs of fresh mint
45 g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey
PASTA
320 g dried penne
70 g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large free-range egg
½ a lemon
2 heaped tablespoons fat-free natural yoghurt

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Jamie's 15-Minute Meals

By Jamie Oliver

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Method

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

START COOKING
Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta