Creamy Chorizo Carbonara

Name: Creamy Chorizo Carbonara with Garden Salad
Total time: 20 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet mild chorizo; ½ unit brown onion; 2 clove garlic; 1 punnet cherry tomatoes; 1 tsp balsamic vinegar; 1 packet penne; 1 unit egg; 2 packet grated Parmesan cheese; ½ packet light thickened cream; 1 cube chicken stock; 1 bag baby spinach leaves; 1 bag mixed salad leaves; 1 bunch chives

with Garden Salad

Up to 180$ + Free Treats / Extras for Life

The secret to making this carbonara extra creamy, is adding Parmesan cheese into the sauce. Add some smoky chorizo and juicy tomatoes in the mix, and you've got a delicious dinner in no time!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

½ unit

brown onion

2 clove

garlic

1 punnet

cherry tomatoes

1 packet

penne

(Contains: Gluten, Wheat; May be present: Soy, Milk, Eggs.)

2 packet

grated Parmesan cheese

(Contains: Milk;)

½ packet

light thickened cream

(Contains: Milk;)

1 cube

chicken stock

1 bag

baby spinach leaves

1 bag

mixed salad leaves

1 bunch

chives

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

1 unit

egg

(Contains: Eggs;)

Nutritional Values

per serving

Calories3721 kcal

Fat43 g

of which saturates19.4 g

Carbohydrate79.7 g

of which sugars10.9 g

Protein41.6 g

Sodium1844 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Bring a medium saucepan of salted water to the boil. Finely chop the mild chorizo. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Halve the cherry tomatoes. In a large bowl, combine the balsamic vinegar, a pinch of salt and pepper and olive oil (2 tsp for 2 people / 1 tbs for 4 people).

Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), drain, then return to the saucepan. Drizzle with olive oil to prevent sticking. TIP: Stir the penne regularly to ensure it doesn't stick.

While the pasta is cooking, crack the eggs into a medium bowl and whisk with a fork. Add the grated Parmesan cheese, light thickened cream (see ingredients list) and a generous pinch of pepper. Crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Mix well and set aside. TIP: Chorizo is also salty, so add less stock if you are sensitive to salt! TIP: Using more cream will dilute the flavour

Heat a large frying pan over a high heat with a drizzle of olive oil. Add the chorizo and cook, breaking up the chorizo, until golden, 2-3 minutes. Reduce the heat to medium-high, add the onion and cook, stirring, until softened, 2-3 minutes. Add the garlic and baby spinach leaves and cook, stirring until wilted and fragrant, 1-2 minutes.

Add the penne to the pan with the chorizo and toss to coat. Reduce the heat to low, then pour in the carbonara sauce and some pasta water(2 tbs for 2 people / 1/3 cup for 4 people). Stir until the cheese melts, 2-3 minutes. TIP: If the sauce looks too thick, add more cooking water until the sauce is creamy and silky.

Finely chop the chives. Add the mixed leaves and cherry tomatoes to the bowl with the salad dressing and toss well to combine. Divide the chorizo carbonara between bowls. Sprinkle with the chives and serve with the salad.