Spaghetti carbonara with choriso
Makes 2 servings
260-270 g spaghetti
1 whole egg + 2 yolks (one per serving) + 1 other whole egg
100 g choriso
100 ml milk
3 heaped tablespoons grated parmesan or pecorino cheese
Bring some water to a boil. Add a tablespoon of salt and once it starts boiling again add the spaghetti. Boil them for as many minutes as stated on their packaging. Drain them in a colander.
Whisk the egg and yolks together with the milk, parmesan, black pepper and several tablespoons of the water in which you boiled the spaghetti.
Cut the choriso into small pieces. Fry them in a pan with a little olive oil and add the spaghetti. Fry them for about a minute and remove from the heat. Pour the yolk mixture onto the hot spaghetti, stir and serve. Season each serving with black pepper.