Chorizo Carbonara is a flavor-packed reimagining of traditional spaghetti carbonara. Mexican chorizo replaces the traditional guanciale, adding a mildly spicy and smoky flavor. The rendered fat from the chorizo coats the pasta perfectly, leaving behind a rich and savory taste with a glossy orange finish. A hint of sherry balances the umami from the chorizo with a touch of acidity and sweetness. Adding a bit of warm pasta water to the eggs allows for their temperature to slowly increase which helps prevent curdling which is key to achieve carbonara’s signature silky smooth and creamy texture.
Notes from the Food & Wine Test Kitchen
Pre-grated cheeses are often coated with cornstarch or other anti-caking agents, which can affect their melting point and add extra starch. For a smooth and velvety sauce, we recommend freshly grating the cheese.
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