Carolina's Chorizo & Zucchini Carbonara
with Pangrattato & Pear Salad
Carolina is our beloved colleague who brings a dash of Spanish flair to our office. She's the inspiration for this creamy penne pasta, which uses chorizo instead of the classic bacon for an extra dose of flavour and fun. Cheers, Carolina!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
½
onion
3 clove
garlic
½
pear
1
zucchini
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
penne
(Contains: Gluten, Wheat; May be present: Soy, Milk, Eggs.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 bag
mixed leaves
2 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Finely chop mild chorizo. Finely chop onion (see ingredients). Finely chop garlic. Thinly slice pear (see ingredients) into wedges. Thinly slice zucchini into half-moons. In a medium bowl, combine mixed leaves and pear, then set aside.
In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. Transfer to a bowl. Season with salt and pepper to taste. Cook penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
While pasta is cooking, crack egg into a medium bowl and whisk with a fork or metal hand whisk. Add grated Parmesan cheese, light cooking cream, chicken-style stock powder and a generous pinch of pepper. Mix well, then set aside.
Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chorizo until lightly golden, 3-4 minutes. Reduce heat to medium-high. Add onion and zucchini and cook, stirring, until softened, 3-4 minutes. Add remaining garlic and the baby spinach leaves and cook, stirring, until fragrant and wilted, 1-2 minutes.
Add penne to pan with the chorizo. Toss to coat, reduce heat to low, then pour in the carbonara sauce and some reserved pasta water. Cook, stirring, until the sauce is heated through and the cheese is melted, 2-3 minutes.
TIP: If the sauce looks too thick, add a splash more pasta water!
Drizzle salad with balsamic vinegar and olive oil. Toss to combine. Divide chorizo and zucchini carbonara between bowls. Sprinkle with pangrattato. Serve with pear salad.
