CHORIZO AND THYME CARBONARA

SERVES: 4

INGREDIENTS

375g dried pappardelle pasta

2 chorizo, finely chopped

1 tbsp finely chopped fresh thyme leaves

3 eggs, lightly beaten

1/3 cup light thickened cream for cooking

1/2 cup finely grated parmesan, plus extra to serve

1/4 cup finely chopped fresh flat-leaf parsley leaves

METHOD

1. Cook pasta following packet directions until just tender. Drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.

2. Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.

3. Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.

4. Serve pasta topped with remaining chorizo and parsley, and extra parmesan.

Super Food Ideas Recipe: Liz Macri & Claire Brookman Photo: Guy Bailey