Chorizo Carbonara - Take the classic Pasta Carbonara and mash it up with Mother's Day Brunch, Cinco de Mayo, and National Moscato Day, and this is what you get!
Do you ever have those days when you are craving 2 or 3 different dishes and just can't decide which one to eat? I have been craving pasta carbonara like crazy, but Cinco de Mayo is coming up so you know that has my heart aflutter with thoughts of all kinds of Mexican food. Then Mother's Day is closing in and that always makes me think of tasty brunchy kind of food. What's a girl to do, aside from sitting down to a table full of food and totally dismissing whatever ideas she had of fitting back into a bathing suit this summer?
Nay nay I say! We shall not blow our calorie counters out of the water my foodie friends. I will save the day by mish mashing all of my crazy cravings into one fantabulous dish! Ya that's the ticket!
Did you know that May 9th is National Moscato Day? Yes, it is a day dedicated to a wine that has quickly become one of my favorites. So Gallo Family Vineyards and the Sunday Supper family came together to celebrate, and I had to come up with something wicked tasty to compliment it. That was hard to do though because it goes so well with so many things. I love it with Asian food, it is perfect for nights when I just want a bit of cheese and bread to nibble on, it is awesome with desserts, and it the perfect brunch wine, but the thing I love it with most is spicy dishes. I know you might think that it wouldn't work, but I am here to tell you that it is bombtastic! Something about those wonderfully light citrus, honey, and peach flavors just seem balance everything out perfectly, and who am I to mess with perfection?
Now, let me gush a bit about this dish.
OhhhEmmmmGeeee people! It has everything in it! It is spicy, but not too spicy, is has the tang of the sun-dried tomatoes, the creaminess of the egg, the saltiness of the cheese. Holy cannoli Batman, it is AH-MAZING!
If you had told me, before I made this, that I would love something more than pasta carbonara I would have laughed in your face. But the joke is on me. So I guess I will have to laugh in my own face!
Haha. Take that me!
OK, that was just weird I know. But I tend to get super weird when food makes me this happy. It is kind of my thing. So just go with it OK? Don't make me feel like I am uber weird or I will get all self-conscious and stuff and then I won't be able to make you more awesomeness like this.
I can foresee many weekend brunches this summer on my back deck. A nice big bowl of this pasta in front of me, and a cold glass of Gallo Moscato in my hand.
Enjoying the sunshine, my family, good food, and awesome wine. Can it get much better than that?
1 year ago - Quick and Easy Asian Marinade and Stir Fry Sauce
2 years ago - Chicken Enchiladas with Avocado Cream Sauce
3 years ago - Beef and Asparagus Curry
- 8 ounces spaghetti noodles
- 2 tablespoons olive oil
- 8 ounces (approx 1 cup) homemade chorizo
- 5 ounces sun-dried tomatoes in oil, drained and chopped
- 5 large eggs, plus one egg yolk
- 1/2 cup Parmesan cheese
- Kosher salt
- Fresh cracked black pepper
- 1/4 cup fresh cilantro leaves, chopped plus more for garnish
- 4 poached eggs (Check out how to make the perfect poached egg in this video)
- Bring a large post of water to boil, add salt and pasta. Cook per package directions. Drain and reserve a cup (or more) of the starchy pasta water.
- Meanwhile in a medium bowl, whisk 1 egg plus the yolk and Parmesan cheese together.
- Heat a large skillet over medium-high heat. Add the olive oil and chorizo. Cook until 4 to 5 minutes.
- Add the sun-dried tomatoes and cook for 1 or 2 more minutes.
- Add the hot pasta to the skillet, and stir to make sure it is coated well.
- Remove the skillet from the heat and add the egg mixture, whisking until the egg sauce begins to thicken. Thin out the sauce with the pasta water as needed. Season with salt and pepper to taste.
- Stir in the chopped cilantro.
- Cover the pot and poach your eggs.
- Top pasta with with a poached egg and chopped cilantro.
Prep Time: 0 hrs. 10 mins.
Total time: 25 mins.
Tags: chorizo, sun-dried tomatoes, pasta, egg, Parmesan cheese, cilantro, #SundaySupper, Gallo Family Vineyards, moscato
You know, I used to be a strictly dry wine lover. That was until I gave Gallo Family Vineyards' Moscato a try. They have a white, pink, and red versions available, so there is something for everyone, and All 3 of them are amazing. I have to make sure that I am well stocked when the family comes to visit. You can best believe that this Mother's Day will see a table full of delicious brunch dishes paired with all three of these fabulous wines!
Have you tried Gallo's Moscato wine yet? Which one is your fave? What do you like to pair it with?
Not sure which Gallo Family Vineyards' Moscato is right for you? Why don't you take this fun little quiz and "Moscatofy Yourself" and find out!! I am a pink girl!
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