Creamy chorizo spaghetti with poached eggs
NUTRITION: PER SERVING
FAT: 27.1G (12G SATURATED)
CARBOHYDRATES: 61.1G (5.5G SUGARS)
360g wholewheat spaghetti
120g diced chorizo
180g pack of full-fat cream cheese
Handful of chopped fresh parsley, plus extra for garnishing
4 medium free-range eggs
Bring 2 large pans of water to the boil. Cook the spaghetti in one pan of boiling water until just al dente (2 minutes less than the pack cooking instructions), then drain, reserving 200ml of the cooking water.
Fry 120g diced chorizo in a frying pan until crisp, then stir in a the cream cheese, the cooked spaghetti and reserved cooking water with a generous grind of black pepper.
Toss everything together over a medium heat until glossy (2-3 minutes). Stir in a handful of chopped fresh parsley, some salt and black pepper.
Meanwhile, reduce the second pan of water to a simmer, swirl it with a spoon and poach 4 eggs for 3-4 minutes until the whites are set and the yolks are still runny. Dry on kitchen paper.
Divide the spaghetti among 4 warmed serving bowls and top each with a poached egg, black pepper and a little extra parsley.
In this take on a classic carbonara you can replace the chorizo with cubed pancetta or, if you like a spicy kick, drizzle over a little chilli oil just before serving.