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Chorizo Tagliatelle Carbonara Pasta

40 minutes
4 servings
A simple and delicious recipe in which garlic plays an important role. A symphony of flavours that gives a new life to the traditional Carbonara. Garlic tends to be one of those products that we don't like cooking with because it leaves a strong odor. Those days are done with the Rotary Chopper by Starfrit!



  • 375 gr Tagliatelle
  • 1 Onion
  • 4 Eggs
  • 6 cloves Chopped garlic
  • 11/2cups Grated Parmigiano Reggiano
  • 250 gr Spanish chorizo


  • 4 Italian tomatoes
  • 1 Can of corn (540 ml)


  • 4 Egg yolks
  • 1/4 cup Grated Parmigiano Reggiano
  • 2 sprigs Chervil


Cooking the pasta

  • In a pot of salted boiling water, cook the pasta until al dente.
  • Set aside 1 cup (250 ml) of the cooking water and then strain the pasta and transfer it back to the pot.


  • Strain and rinse the corn.
  • Cut the tomatoes into quarters, remove the seeds and then cut into matchsticks and then cubes.

Preparing the garnish

  • In a skillet with oil, sweat cubed chorizo (minced) and half of the garlic (minced with the Rotary Chopper by Starfrit).


  • In a mixing bowl, combine the eggs, cooking liquid, the other half of the cheese and the garlic.
  • Add the pasta to the skillet with the garnishes.
  • Cook on low heat until the eggs start to coagulate in order to create your sauce.
  • Add the vegetables.
  • In a deep dish, place a nice nest of pasta, garnish with parmesan and place an egg yolk in the center.
  • Garnish with chervil or the fresh herb of choice.

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