Yeah thank you <3. Recipe: Around 100g of pasta per person Spanish chorizo around 25g per person but you can use as much as you want. Homemade chinese spicy oil (any oil flavorful oil will work like olive oil) Pork stock ( optional) 1 egg per person Salty cheese but don’t use one that its too salty, spanish chorizo is really strong. I used a bit of gran padano.

Steps:

1. Boil water and put just a bit of salt, less than the usual for pasta.
2. Slice the chorizo into cubes and put it in a pan
3. Add oil to the pan and heat it up so the chorizo releases it’s fat and infused the oil. If you want to add aromatics you can do it here.
4. Put the pasta in the pasta water and cook according to manufacturers instructions, i recommend under cooking it just a bit.
5. In a bowl add the egg the cheese pasta water and stock, in carbonara this should make a thick paste however for this dish make sure the end result is runny. The ratio of pasta water to stock is up to you.
6. Take the pasta and put it in the pan with the hot oil and lower the heat to low, once the temperature of the pan has lowered add the egg-stock-cheese mixture.
7. Mix thoroughly until the desire consistency.

Tips: If you put a lot of liquid to the egg mixture it will be easier to make because you have more room but it will take longer to finish. Chopsticks work great for mixing. Don’t rush it take the pan out of the heat of its going to fast for you.

This was made with leftovers so the takeaway is the tecnhnique.