Creamy chorizo carbonara

Are you looking for a beautiful, warm, aromatic recipe to fill your house with that wonderful smell in the lead up to winter?

This creamy chorizo carbonara is similar to your traditional carbonara pasta but with something a little different – spicy pork sausage!

Try this recipe when you have a dinner for two, or even for the whole family.


Serves 4 | Ready in 15 minutes

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  • 320g penne pasta
  • 4-6 sticks of asparagus (optional)
  • 70g chorizo
  • 4 garlic cloves
  • 35g mozzarella cheese, finely grated
  • 1 red chilli
  • 1 egg
  • 2 tbsp natural yoghurt
  • 1/4 cup lemon juice (freshly squeezed)
  • olive oil


  1. Cook the pasta in separate saucepan/pot in boiling water. Add asparagus in last 5 minutes if desired.
  2. While the pasta is cooking, slice the chorizo, chilli and rosemary finely, crush the garlic, and simmer all in olive oil until golden.
  3. Beat the egg, lemon juice, yoghurt and mozzarella together in a bowl
  4. Drain the pasta, reserving a cup of the starchy cooking water
  5. Combine the pasta and asparagus with the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water if needed.


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