This recipe was inspired by Serious Eat’s Chorizo Carbonara. I loved how this tasted and it left plenty more servings so I can feast on it during the week. I added a few pieces of arugula in the picture to make it look prettier.
5 ounces whole wheat spaghetti, linguine, or other long pasta
1 tablespoon canola or olive oil
1 cup soy chorizo
2 large egg yolks
1/2 cup heavy cream
Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.
Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.
Beat the egg yolks and cream together.
When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.