Easy Chorizo Carbonara

Ingredients

• 1/2 lb Thin spaghetti
• 1/2 lb Ground chorizo
• 1 tsp Smoked paprika
• 1 1/4 cups Frozen or fresh peas
• Kosher salt and pepper to taste
• 2 large Eggs
• 5 large Egg yolks
• 1 1/4 cups Freshly grated Parmesan cheese

Instructions

1. 1

   In a medium mixing bowl, combine the eggs, egg yolks, and Parmesan cheese. Set aside.

2. 2

   Fill a large stock pot with water and bring to a boil. Add the spaghetti and cook according to package directions. Remove the pot from the heat and set aside. Do not strain.

3. 3

   In a large cast iron skillet preheated to medium high heat add a drizzle of olive oil and chorizo. Cook the chorizo until it’s no longer pink, about 7 to 8 minutes. Next, stir in the peas and paprika. Stir to combine. Turn the heat down to a low simmer and add in ¼ cup reserved pasta water and stir scrapping up any brown bits from the bottom of the pan.

4. 4

   Next, add in ½ the spaghetti followed by the egg-cheese mixture. Toss to combine. Add in the remaining spaghetti and ½ cup reserved pasta water. Give everything a big toss until well combined. Serve immediately on a big platter!