Experimenting with favorite ingredients sometimes lead to new discoveries. Like this Spanified Carbonara from Joan Nova.
Text And Photos By Joan Nova
I may have discovered my new favorite ‘comfort food’. It melds some of the flavors I’ve known since my youth; ingredients I’ve used over and over…but never together. I love garbanzos cooked with chorizo and have made it countless times. Chorizo + eggs, yum! That’s a breakfast (or lunch) saved for special occasions. And…I’m a certified pasta-holic!
So this is a simple, carbonara-esque, meld of Spanish flavors with Italian pasta and cheeses that I threw together when I had a need for a little ‘comfort’. 
A Spanish Carbonara
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Description
A comforting fusion of Spanish and Italian flavors, this Spanified Carbonara combines chorizo, garbanzos, and a creamy egg sauce with your favorite pasta.
Ingredients
- 1 small chorizo, diced
- 1 clove garlic, finely minced
- 1 small tomato, diced
- 1 can garbanzos (chickpeas), with liquid
- Salt, to taste
- Chile flakes, to taste
- Oregano, to taste
- Fennel seed, to taste
- Star anise, to taste
- Pimentón (paprika), to taste
- Extra virgin olive oil, for sautéing
- 2 eggs
- Grated Parmesan cheese, for serving
- Cooked pasta of choice, for serving
Instructions
- In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the diced chorizo and cook until it starts to brown, about 3-4 minutes.
- Stir in the diced tomato and cook until the tomato softens, about 2 minutes.
- Add the can of garbanzos with its liquid, along with salt, chile flakes, oregano, fennel seed, star anise, and pimentón. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer until half of the liquid is reduced, about 10 minutes.
- Meanwhile, bring a pot of water to a boil and cook your pasta of choice according to package instructions. Drain and set aside.
- In a separate bowl, beat the eggs and set aside.
- Once the garbanzo mixture is ready, remove the skillet from heat and quickly stir in the beaten eggs, mixing continuously to create a creamy sauce without scrambling the eggs.
- Toss the cooked pasta with the sauce until well coated.
- Serve immediately, topped with grated Parmesan cheese.
Notes
For a spicier kick, increase the amount of chile flakes. Use any pasta you prefer, such as spaghetti or penne. This dish is best served immediately to enjoy the creamy texture. Leftovers can be stored in the refrigerator for up to 2 days, but the sauce may thicken upon reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 150
Molto bene!
What temp. do you have the oven heated at?
Sorry…350 degrees which is standard mode for many dishes.
I like this inspired blend!
This has your usual delcious twists Joan.
Joan what a great dish! I love all of the ingredients. You are making me hungry, yummy.
Wow, spanified indeed! ;)