River Cottage Every Day by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall [Fearnley-Whittingstall, Hugh]
Language: eng
Format: epub
ISBN: 978-1-60774-099-5
Publisher: Ten Speed Press
Published: 2011-03-28T16:00:00+00:00

Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.

Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through. If you’re using the soft Tupperware chorizo, you can start with a bit of a lump and break it up with a spatula as it fries, so it forms lots of succulent little nuggets and crumbs, thereby maximizing the surface area available for crisping.

Beat the egg yolks and cream together and season lightly (since the chorizo is already highly seasoned).

When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.