Carbonara is a dish I eat really frequently, usually the original pancetta one, as, purist as I tend to be, I want to do it the right way. Today I varied, as I had a bag of kale and some nice chorizo and some friends that I wanted to cook lunch for. Chorizo and kale are lovely together and I wanted to veer away from my usual chorizo & tomato sauce, which, while delicious, I make too often and I need some variety in my food.
So, after I came upon the idea of making a carbonara, I wondered, as it’s not just for me, wouldn’t it be nice to make it a little luxurious with a touch of cream? Purists, forgive me, carbonara should not have cream I know, but this has kale in anyway, so, surely, I can push it further? I added just a couple of tablespoons to the eggs and smothered the penne in it before adding the chorizo & kale. It was lovely, but feel free to exclude it, it should still be good.
This recipe was for 3 comfortable portions. The sauce takes only as long as the pasta so it’s a really quick meal. Forgive the photos, it was a bit of a battle taking the photo with a half working camera in low light, whilst catching up with old friends I rarely see, and (!)… without the pasta going cold. I am such a soldier, working in these conditions ;-)
100g cooking chorizo, diced
a couple of handfuls of kale, stripped from the stem and in 1 inch shreds
2 large eggs, free range organic if possible
4 tbsp grated pecorino or parmesan
2 tbsp cream
a splash of white wine (about half a glass)
1 clove garlic, peeled and left whole
Cook the penne according to packet instructions.
While it’s cooking, sauté the garlic in a couple of tablespoons of olive oil until golden, discard the garlic, all you want is the flavour.
Add the chorizo and cook for a few minutes until it starts to crisp.
Add the kale and cook for a few minutes further, it won’t wilt like spinach but will take on a darker green colour.
Add the wine and reduce it over a minute or so, you will smell the alcohol evaporating.
Beat the eggs and add 2 tbsp of the cheese and the cream.
When the pasta is cooked, drain and add the egg, cream & cheese mix. Stir quickly. Add the chorizo and kale. Serve in warm bowls with the remaining 2 tbsp of cheese.
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