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.
Source: Leukerecepten by leukerecepten-nl.
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