Chorizo carbonara from River Cottage Every Day (page 208) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for rapeseed oil, linguine pasta or other long pasta for spaghetti pasta, and cooking chorizo sausages for the book's "Tupperware Mexican chorizo" recipe specified in this recipe.

  • SashaJackson on April 07, 2017

    Very good recipe, now in my regular recipe rotation. It is best made using the homemade tupperware chorizo rather than buying ready made. Delicious, clean plates guaranteed!

  • bhasenstab on October 26, 2013

    This was truly delicious! The sauce is a moderately spicy, creamy, deconstructed carbonara -- almost like an alfredo. The crispy bits of Mexican chorizo are delicious, and the suggested proportions ensure you get some meat in almost every bite. Use a spaghetti rigati and you can't miss. This dish strikes me as a great autumn dinner, and I can promise you, we will be making it again soon.

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