I had some orange zest and two egg yolks left over from my orange clove cake and knew that I had to take this rare opportunity to make pasta carbonara without having to contend with egg whites glaring malevolently at me every time I opened the fridge door. There was also some chorizo Mum brought back from (of all places) London, so the orange and smoked sausage turned the pasta into something decidedly un-Italian.
To make things slightly less sinful, I seared thick slices of zucchini on the grill and dressed it with a simple vinaigrette. The vinaigrette was something Mum took back from London (yes mums can be slightly eccentric too). If not, I’d just sprinkle a touch of balsamic or wine vinegar over and top with some crumbled sea salt and ground pepper.
5 slices of skinny chorizo, cut into thin strips
2 egg yolks
3 tbsp + extra parmesan cheese, grated
1 tbsp yogurt
zest of ½ orange
1 tbsp orange juice
- Fry the chorizo in a dry pan over low heat till fat is rendered and chorizo is crisp. Set aside. Also set oily pan aside.
- Boil the linguine in salted water till al dente.
- In a large bowl, combine the egg yolks, cheese, yogurt and orange zest. Stir in the orange juice.
- When the pasta is just about ready, warm the rendered chorizo oil. Drain the noodles and toss them in the hot oil. Immediately transfer to the eggy mixture and stir, stir, stir till the cheese melts and the sauce thickens and clings to the noodles.
- Sprinkle over the chorizo bits and extra grated parmesan cheese.
- Eat immediately.
Serves 1 or 2.