Pasta Carbonara with Chorizo

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A twist on the classic pasta carbonara with the addition of chorizo ​​​​and yogurt for a spicy and fresh taste.



 Cook the pasta according to the package. Cut the chorizo ​​into small cubes and fry until crispy. Also cut the aubergine into cubes and finely chop the garlic. Then fry the eggplant and garlic in a dash of oil. Mix the yogurt, eggs, lemon juice and half of the Parmesan cheese in a small bowl. Season it with a little salt and pepper.

 When the pasta is cooked, drain it and return it to the pan with the heat off. Now add the aubergine, chorizo ​​and the egg-yogurt mixture. Mix well and add the rest of the Parmesan cheese.

 Tip: don’t throw away the fat from the chorizo, but fry the aubergine for extra flavour.
 This recipe was made by Jaimy

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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