A hearty, smoky pasta with chorizo, bacon, mushrooms, and a rich carbonara sauce with a kick of chili. This is a recipe my friends Sarah and Paul in Follifoot shared with me. Loved it. Found the old card I had written it on, and decided to post it for my own future reference.
INGREDIENTS
- 4 rashers (strips) of smoky bacon
- 1 chorizo sausage, sliced
- 2 garlic cloves, sliced finely
- 4 kinds of mushrooms, sliced
- 3 small pots carbonara sauce
- 1 teaspoons chili flakes
- 400 grams pasta of your choice (penne works well)
STEPS
- Fry the bacon & chorizo: Fry 4 rashers of smoky bacon and 1 chorizo sausage, sliced together until the bacon is crispy and the sausage is darker and cooked through.
- Cook pasta: While the meat is frying, cook 400 grams pasta of your choice according to package directions. Drain and set aside.
- Add garlic & mushrooms: Add 2 garlic cloves, sliced finely and 4 kinds of mushrooms, sliced to the pan. Sauté until the mushrooms are softened.
- Add sauce & simmer: Stir in 3 small pots carbonara sauce and 1 teaspoons chili flakes. Mix until bubbly, then reduce heat and simmer for 10 minutes.
- Combine & serve: Add the cooked pasta to the sauce and toss to coat. Serve immediately — eat!
NOTES
Feel free to mix up the mushroom varieties — a combination of cremini, shiitake, oyster, and button works great. Adjust chili flakes to taste.
