Spicy Straw and Hay Carbonara with Chorizo
This is a combination of Italian Pasta Carbonara and Straw and Hay Pasta, with the addition of spicy, garlicky chorizo for extra flavor. A silky, cheesy egg sauce coats the pasta, giving it a luscious creaminess without actually using any cream at all.
Make This Recipe
4 tablespoons olive oil, and more as needed
1 pound spicy chorizo in bulk or links with the casings removed
3/4 pound angel hair pasta
Kosher salt for the pasta water
5 cups finely shredded red cabbage (about half of a small to medium head of cabbage) 1 teaspoon crushed chili flakes or 1 small red or green chili, thinly sliced
2 Eggland's Best eggs, large & 3 egg yolks
⅔ cup grated pecorino
- Heat 2 tablespoons of olive oil in a large, deep-sided skillet over medium-high heat.
- Add the chorizo, ensuring it’s all in an even layer. Let the sausage get really browned and crusty before turning or stirring it. Cook the chorizo through (takes about 5 minutes total) and, using a slotted spoon or fish spatula, transfer to a paper towel-lined plate. Leave the drippings in the pan. Lower the heat to medium and add the cabbage and the chili (if using). You can add a little olive oil, if needed.
- Cook, stirring occasionally, until wilted and very tender; about 10 minutes. Season lightly with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes less than the package instructions. When it’s done, reserve 1 cup of the starchy cooking water.
- Transfer the pasta to the pan with the spicy cabbage.
- In a bowl, whisk together the egg yolks, egg, about half of the pecorino, ½ teaspoon salt, and lots of freshly cracked black pepper.
- Add ½ cup of the warm, starchy pasta water, whisking as you do. With the heat off under the pasta, add the egg sauce and toss enthusiastically to get everything nice and coated. When it’s all steaming and hot, the sauce should be thickened and where you want it to be. You can add a little more pasta water to loosen and thin out the sauce, if needed.
- Add the chorizo to the pasta and toss.
- Serve the pasta with more pecorino on top, and some extra pepper and a drizzle of olive oil to finish, if desired
Recipe Notes: To lighten further, substitute a chicken sausage and only use 1/2 pound of pasta.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More