Chorizo Carbonara

Chorizo Carbonara

Mexican chorizo stands in for guanciale bacon in this spicy riff on spaghetti carbonara.

Ingredients :

• 4 quarts (16 cups) tap water
• 1 (4 ounce) fresh chorizo link, casing removed and roughly torn (about 3/4 cup)
• 2 tablespoons olive oil
• 1 teaspoon black pepper, plus more for garnish
• 1 teaspoon smoked paprika
• 5 large egg yolks
• 2 large eggs
• 3 ounces pecorino romano cheese, grated (in food processor or on smallest holes of a box grater), plus more for garnish (3/4 cup)
• 2 ounces parmigiano-reggiano cheese, grated (in food processor or on smallest holes of a box grater) (1/2 cup)
• 3 tablespoons kosher salt
• 1 (16-ounce) package spaghetti (preferably bronze-cut)
• 1 teaspoon sherry vinegar

Directions

1. Bring 4 quarts tap water to a boil in a large pot over high. While water is coming to a boil, cook chorizo and oil in a large skillet over low, stirring often, until lightly browned, fat is mostly rendered, and chorizo is browned, about 15 minutes. Stir in pepper and paprika; cook, stirring constantly, until fragrant, about 1 minute. Turn off heat, leaving skillet on warm burner; set aside. Whisk together egg yolks, eggs, and cheeses in a medium bowl; whisk until thoroughly blended, and set aside.
2. Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally. About 1 minute before pasta is finished cooking, scoop out 1/2 cup cooking liquid, and stir into chorizo mixture in skillet over warm burner, using wooden spoon to scrape any browned bits off bottom of skillet.
3. Transfer about one-third of cooked pasta to skillet using tongs, allowing excess liquid to drip off in pot; add egg-cheese paste, quickly and gently toss to combine. Transfer remaining cooked pasta, allowing excess liquid to drip off in pot, to skillet; add vinegar. Continue stirring and tossing pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)
4. Divide pasta evenly among 4 shallow bowls. Garnish with additional pepper and grated Pecorino Romano. Serve immediately.