rodion_kjd: Oh boy, somebody is calling something a carbonara. This is gonna get ugly.
globaldu: How do you finely chop a thyme leaf?
icingonthesteak: **I really like Carbonara pasta dishes, they are without doubt one of my favourite Italian pastas. I’m always looking for carbonara based recipes and this is a very worthy addition to the list. This is a fabulous variation to the standard Fettuccine Carbonara. The addition of Thyme and the subtle spicy kick from Chorizo is a perfect offset to the egg, parmesan & cream based Carbonara sauce. The broad, flat egg pappardelle pasta noodles work extremely well with this version. I now have a new favourite Carbonara.**
The original recipe and picture are found in the following location:
[Chorizo & Thyme Carbonara] (http://icingonthesteak.com/recipe/chorizo-thyme-carbonara/)
**Ingredients:**
• 375 g Pappardelle Pasta
• 2 Chorizos finely diced
• 1 tbsp Thyme Leaves finely chopped
• 4 Eggs Whisked
• 1/3 cup Thickened Cream
• 1/2 cup Parmesan grated
• 1/4 cup Parsley Leaves diced
**Instructions:**
1. Cook pasta according to packet directions. Drain, reserve 1/2 cup pasta water and set pasta and water aside.
2. Cook chorizo in a large frying pan over medium high heat. Cook until browned (about 5 minutes).
3. Add fresh thyme, stir to mix then remove pan from heat.
4. In a medium bowl, whisk egg, thickened cream and parmesan.
5. Return frying pan to heat and add pasta, egg mixture, pasta water and 1/2 of the fresh parsley.
6. Toss to fully coat the pappardelle and continue tossing until the egg stars to set. Remove from heat.
7. Garnish with the remaining parsley and season with pepper.
8. Serve with additional parmesan if required.
mairinbyrne: That looks so nice! I am a big carbonara fan, and a big chorizo fan. Thanks for sharing this!
dinneratthezoo: Wow, dinner tonight? I think, yes.
ProstZumLeben: Yes please