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Spaghetti carbonara translated into Spanish

See full recipe on: LA Times



Ingredients

Kosher or sea salt
1 pound spaghetti
6 ounces spanish chorizo, cut into about 1-inch-long and 1/4-inch-wide strips
1 tablespoon unsalted butter
3 large cloves garlic, peeled and crushed
3 large eggs, beaten
1 1/2 cups grated aged manchego (about 6 ounces), divided
Salt and freshly ground black pepper to taste

Nutrition 6 servings

Per Serving % Daily Value
Calories 570
Fat 24g 38%
Carbs 59g 19%
Protein 26g 52%
Fiber 2g 9%
Cholesterol 152mg 50%
Sodium 828mg 34%
     
Fat
Carbs
Protein

Preparation






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