Chorizo Carbonara

Ingredients

• 100g pecorino cheese, plus extra to serve
• 2 egg yolks
• 2 whole eggs
• 2 tsp olive oil
• 225g Dunnes Stores Spanish Spicy Sarta Chorizo Ring
• 450g Dunnes Stores Fresh Lasagne Sheets
• 1 onion, finely chopped
• 3 garlic clove, finely sliced
• Sea salt & freshly ground black pepper

Method

1. Firstly, heat the oil in a large heavy based sauté pan.
2. Add the chorizo to a dry pan and fry for a couple of minutes until crispy around the edges and it has released its oil. Remove from the pan and set aside.
3. Add the onion to the chorizo oil in the pan and sweat with a pinch of salt for 5-6 minutes until softened. Add the garlic to the pan with the onions and cook for a further few minutes.
4. Meanwhile, get a pot of water to boil and season generously with salt.
5. In a large bowl, place the eggs and egg yolks into a bowl and grate in the pecorino. Season with black pepper and mix to combine then set aside.
6. Slice the lasagne sheets into thick one inch pieces and place into the water. Cook according to the packet instructions.
7. When the pasta is cooked, transfer to the bowl with the egg mixture alongside most of the crispy chorizo & extra pecorino. Quickly begin to fold everything together with tongs- the hot pasta will cook the eggs and melt the cheese. If you feel the sauce is too thick, loosen by adding some of the pasta cooking water and stirring through until you achieve a silky smooth sauce.
8. Serve the pasta into bowls with a little more crispy chorizo and pecorino grated over the top. Enjoy!