Foodie Friday: A fresh and nutritious twist on the classic creamy carbonara, with wholemeal spaghetti.
- 200g wholemeal spaghetti
- 2 tbs extra virgin olive oil
- 150g dried chorizo, finely chopped
- 2/3 cup (50g) grated parmesan
- 1/2 cup chopped flat-leaf parsley leaves
- 2 eggs, soft poached
Cook the pasta in a saucepan of boiling salted water according to packet instructions until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
Meanwhile, place oil and chorizo in a cold frypan, then place over medium heat. Cook, stirring, for 6 minutes or until crisp. Add the pasta and reserved cooking liquid and toss through chorizo. Remove from heat.
Toss the pasta with half the parmesan and parsley and divide between serving bowls. Top each with a poached egg and remaining parmesan to serve.