21. Chorizo Carbonara

Unfortunately, this is quite a poor photo of poor presentation for what was a rather nice dish! It was made in two parts, with both halves coming from Hugh Fearnley-Whittingstall's River Cottage Every Day book. First of all, i made his Tupperware Mexican Chorizo which is a brilliant idea. As he wrote, you can make your own chorizo but it is quite quite a lengthy process and this simple blend delivers on so many of the chorizo flavours without the hassle! Plus, any that's left over can be kept in the fridge for around two weeks, ready to go at any time...luckily i do have some left over so will be rustling this up again in the near future.

After that, the actual 'carbonara' part of it is a pretty basic format and only takes as long as the pasta takes to cook; definitely a bonus. Apart from a bit of seasoning, most of the flavour comes from the tupperware chorizo which i left to mature and mingle for a day before using. Very filling, very simple and very delicious...yum!