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Serves
US | Metric
Ingredients
-
1 Egg
-
4 Egg Yolks only
-
200 g Pecorino Cheese, grated
-
1 tbsp Extra Virgin Olive Oil
-
1 tsp Black Pepper
-
½ tsp Salt
-
400 g Linguini (or spaghetti)
-
½ Ring of Chorizo, cut into 1cm cubes
-
1 tsp Chilli Flakes
-
2 Garlic Cloves, crushed
-
300 g Tinned Crab Meat
-
Extra Virgin Olive Oil, for drizzling
-
Handful of Chopped Parsley, for garnish
-
Extra Pecorino, for grating
Chorizo Crabonara
Traditionalists look away now! I’m afraid I’ve gone rogue again and done another twist on a classic…shoot me. Crab meat is such a fab combo with smokey chorizo, paired with linguini in a creamy golden sauce, it’s a match made in heaven and feels incredibly indulgent!
Prep
15 minutes
Total
30 minutes
- Begin by combining the whole egg, yolks, 1 tbsp Extra Virgin Olive Oil, pecorino, salt and pepper together in a bowl. Whisk well to combine and set aside for later.
- Set a large pan of salted water onto boil for the pasta. Once boiling place in the pasta and cook until al dente.
- Whilst the pasta is cooking, in a separate wide pan add in 1 tbsp of olive oil on a medium heat. Add in the chorizo and fry for 2mins until the oils have been released then add in the garlic and chilli flakes, turn down the heat a little so you don’t burn the garlic. Add in the crab meat and stir through.
- The pasta should be cooked by this time so drain, retaining a mug full of the pasta water. Turn the chorizo and crab pan off the heat and immediately add in the hot pasta.
- Toss well then slowly pour in the egg mixture, continue to toss so that glorious golden sauce is coating all strands of linguini. Add in a splash of the starchy pasta water to help loosen if needed.
- Serve immediately in bowls, scattering the chopped parsley, a final grating of pecorino and a drizzle of Extra Virgin Olive. Tuck in!
Chorizo Crabonara
Traditionalists look away now! I’m afraid I’ve gone rogue again and done another twist on a classic…shoot me. Crab meat is such a fab combo with smokey chorizo, paired with linguini in a creamy golden sauce, it’s a match made in heaven and feels incredibly indulgent!
favorite
print
share
Prep
15 minutes
Total
30 minutes
Serves
US | Metric
Ingredients
-
1 Egg
-
4 Egg Yolks only
-
200 g Pecorino Cheese, grated
-
1 tbsp Extra Virgin Olive Oil
-
1 tsp Black Pepper
-
½ tsp Salt
-
400 g Linguini (or spaghetti)
-
½ Ring of Chorizo, cut into 1cm cubes
-
1 tsp Chilli Flakes
-
2 Garlic Cloves, crushed
-
300 g Tinned Crab Meat
-
Extra Virgin Olive Oil, for drizzling
-
Handful of Chopped Parsley, for garnish
-
Extra Pecorino, for grating
- Begin by combining the whole egg, yolks, 1 tbsp Extra Virgin Olive Oil, pecorino, salt and pepper together in a bowl. Whisk well to combine and set aside for later.
- Set a large pan of salted water onto boil for the pasta. Once boiling place in the pasta and cook until al dente.
- Whilst the pasta is cooking, in a separate wide pan add in 1 tbsp of olive oil on a medium heat. Add in the chorizo and fry for 2mins until the oils have been released then add in the garlic and chilli flakes, turn down the heat a little so you don’t burn the garlic. Add in the crab meat and stir through.
- The pasta should be cooked by this time so drain, retaining a mug full of the pasta water. Turn the chorizo and crab pan off the heat and immediately add in the hot pasta.
- Toss well then slowly pour in the egg mixture, continue to toss so that glorious golden sauce is coating all strands of linguini. Add in a splash of the starchy pasta water to help loosen if needed.
- Serve immediately in bowls, scattering the chopped parsley, a final grating of pecorino and a drizzle of Extra Virgin Olive. Tuck in!