Chorizo & purple sprouting broccoli carbonara

Throw together this seasonal take on carbonara in 30 minutes for an easy midweek meal. This is comfort food at its best

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 815
  • fat 34g
  • saturates 14g
  • carbs 78g
  • sugars 0g
  • fibre 8g
  • protein 45g
  • salt 2.5g


  • 2 large garlic cloves
  • 200g chorizo, chopped
  • 3 large eggs, plus 2 egg yolks (freeze the whites for another recipe)
  • 120g parmesan, finely grated
  • 400g spaghetti
  • 250g purple sprouting broccoli, cut into small pieces


  1. Heat a large frying pan over a medium heat. Peel the whole garlic cloves and fry them along with the chorizo for 5-7 mins, or until the chorizo turns crisp at the edges. (You won’t need any oil as the chorizo will release its own.) Scoop out the garlic with a slotted spoon and discard.

  2. Whisk the eggs and egg yolks in a bowl. Add the parmesan, a pinch of salt and some black pepper.

  3. Cook the spaghetti in a large pan of boiling salted water for 5 mins, then add the broccoli and cook for a further 2 mins. Drain, reserving some of the pasta cooking water. Add the spaghetti and broccoli to the frying pan with the chorizo, then quickly pour over the egg mixture and toss quickly to coat. Add a splash or two of the reserved cooking water to loosen, if needed, then serve in four shallow bowls.

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