Name: Chorizo & Purple Sprouting Broccoli Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 large garlic cloves; 200g chorizo, chopped; 3 large eggs, plus 2 egg yolks (freeze the whites for another recipe); 120g parmesan, finely grated; 400g spaghetti; 250g purple sprouting broccoli, cut into small pieces

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Introduction

This Chorizo & Purple Sprouting Broccoli Carbonara is a vibrant twist on the classic Italian dish. Combining the smoky spice of chorizo with tender broccoli and a creamy egg and parmesan sauce, it’s a satisfying meal that comes together quickly for any weeknight.

A close-up top view of a large serving of spaghetti pasta in a white bowl, layered first with red tomato sauce at the bottom, topped with long yellow stringy spaghetti noodles mixed evenly with green broccolini pieces, small bits of reddish-brown cooked bacon scattered throughout, and sprinkled with fine white grated cheese on top, all mixed together giving a textured look with light and shadow on the noodles and vegetables. Two black spaghetti forks rest on the right side of the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large garlic cloves
200g chorizo, chopped
3 large eggs, plus 2 egg yolks (freeze the whites for another recipe)
120g parmesan, finely grated
400g spaghetti
250g purple sprouting broccoli, cut into small pieces

Instructions

Step 1: Heat a large frying pan over medium heat. Peel the garlic cloves and fry them with the chopped chorizo for 5-7 minutes, until the chorizo is crisp at the edges. No extra oil is needed, as the chorizo releases its own fat. Remove the garlic with a slotted spoon and discard it.
Step 2: In a bowl, whisk together the eggs, egg yolks, parmesan, a pinch of salt, and some black pepper until smooth.
Step 3: Cook the spaghetti in a large pot of boiling salted water for 5 minutes. Add the broccoli pieces to the pot and cook both together for another 2 minutes. Drain the pasta and broccoli, reserving some of the cooking water.
Step 4: Return the frying pan with the chorizo to low heat. Add the drained spaghetti and broccoli, then quickly pour over the egg and parmesan mixture. Toss everything rapidly to coat the pasta without scrambling the eggs. If the sauce seems too thick, add a splash of the reserved cooking water to loosen it.
Step 5: Serve immediately in four shallow bowls while warm and creamy.

Tips & Variations

Use freshly grated parmesan for the best flavor and creaminess.
If you can’t find purple sprouting broccoli, regular broccoli or broccolini are great substitutes.
Keep the heat low when adding the egg mixture to prevent it from scrambling.
For extra richness, stir in a knob of butter with the eggs and cheese mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the sauce, stirring constantly to prevent the eggs from curdling. This dish is best eaten fresh for optimum texture.

How to Serve

A white plate full of spaghetti pasta mixed lightly with red tomato sauce, scattered with small green broccoli florets and leafy parts. On top, a light sprinkle of grated cheese is spread evenly, adding texture. Small bits of a red ingredient, possibly sun-dried tomatoes or bacon, are spread throughout the dish. A silver pasta fork and spoon rest on the right side of the plate, partly twirling some spaghetti strands. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any long pasta like fettuccine or linguine works well, but spaghetti is traditional and holds the sauce nicely.

How do I avoid scrambled eggs when mixing the sauce?

Make sure the pan is off or on very low heat before adding the egg mixture. Toss the pasta quickly and continuously to create a silky sauce without cooking the eggs into clumps.