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Spaghetti carbonara translated into Spanish

Spaghetti carbonara translated into Spanish
Don Bartletti / Los Angeles Times

BACK in the last century, an Italian sommelier who became a friend spent a fair amount of time in my kitchen, much of it insisting that nearly every iconic American food was made not just first but better in the ... Read more

Total time: 25 minutes | Serves 6 to 8
  • Kosher or sea salt
  • 1 pound spaghetti
  • 6 ounces Spanish chorizo, cut into about 1-inch-long and 1/4 -inch-wide strips
  • 1 tablespoon unsalted butter
  • 3 large cloves garlic, peeled and crushed
  • 3 large eggs, beaten
  • 1 1/2 cups grated aged manchego (about 6 ounces), divided
  • Salt and freshly ground black pepper to taste

Step 1Bring a large pot of water to a rolling boil with the kosher salt (about 1 tablespoon of salt for every 2 quarts of water). Add the spaghetti and cook, stirring occasionally, until it is al dente, 12 minutes, or according to the package directions.

Step 2While the spaghetti cooks, heat the chorizo with the butter and garlic in a large, deep skillet until the sausage starts to crisp and the garlic to brown, about 5 minutes. Remove and discard the garlic.

Step 3When the pasta is done, drain it in a colander and put it in a large bowl. Scrape the chorizo mixture in. Immediately add the eggs and half the cheese. Toss until all ingredients are well mixed and the pasta well coated. Season with salt and pepper to taste. Add the remaining cheese, mix well and serve at once.

Note: Aged manchego cheese is available at cheese shops and specialty stores. Spanish chorizo for cooking is available at Spain Restaurant in Los Angeles, Surfas in Culver City, La Espanola in Harbor City and select Whole Foods markets.


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