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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 Chorizo Crabonara

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
  1. 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.
  2. Set a large pan of salted water onto boil for the pasta. Once boiling place in the pasta and cook until al dente.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately in bowls, scattering the chopped parsley, a final grating of pecorino and a drizzle of Extra Virgin Olive. Tuck in!
Chorizo Crabonara Chorizo Crabonara

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
like
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

  1. 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.
  2. Set a large pan of salted water onto boil for the pasta. Once boiling place in the pasta and cook until al dente.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately in bowls, scattering the chopped parsley, a final grating of pecorino and a drizzle of Extra Virgin Olive. Tuck in!