Project Description

Rag Pasta with Chorizo “Carbonara” style

This Rag Pasta with Chorizo “Carbonara” style utilises the technique of a true spaghetti carbonara, using eggs and parmesan to make the sauce. Master that and you can always whip up a pasta dish without any special sauce in mind but instead look through your fridge and add left overs and vegetables at will. You are only limited by your imagination. Due to the greater bulk of ingredients, it is best to increase the “sauce” requirements to 3 eggs.

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 to 15 minutes

Ingredients

300g chorizo, sliced
1 tablespoon (20mls)) extra virgin olive oil (if needed)
1 small onion, finely chopped
300g mushrooms, sliced
3 cloves garlic, finely chopped
1 red birds eye chilli, finely chopped
500g fresh lasagne sheets
2 bunches asparagus, chopped coarsely
3 large fresh free range eggs, lightly beaten
1/2 cup (40 g) Parmesan cheese, freshly grated
2 tomatoes, diced
120g baby rocket
freshly ground black pepper

Method

  1. Heat medium frying pan over medium high heat. Cook chorizo for 2 – 3 minutes, until browned. Remove from pan and set aside. Add oil to the same pan and heat on medium. Cook onion for 1 – 2 minutes, until softened. Add mushrooms, garlic and chilli and cook for 3 mins, stirring frequently until golden brown. Return chorizo to the pan, turn off heat and keep warm.
  2. Whisk together the eggs and parmesan in a small bowl.
  3. Using your fingers rip the lasagne sheets into long 2cm strips to look like home-made rag pasta. (This looks fabulous if you use your hands rather than a knife and the strips are a bit irregular.) Cook pasta in plenty of salted boiling water, following the packet directions or until the pasta is al dente.
  4. As soon as the pasta is cooked, drain it and place in a large warm serving bowl. Immediately add chorizo mixture and egg mixture and toss together well to combine. Add tomato and rocket and toss to combine. Serve immediately topped with plenty of freshly ground black pepper.

Lyndey’s Notes: Reserve some of the pasta cooking water and toss through the finished pasta dish if it needs more liquid.

Related Recipe: Spaghetti alla Carbonara