350g (about 12 ounces) farfalle pasta (M. sweet)
170g (about 6 ounces) chorizo sausage, sliced (L. sharp, M. umami, S. salt)
2 teaspoon dried rosemary (M. bitter, S. sharp)
1 teaspoon chili flakes (adjust preference) (XL. sharp)
30ml (2 tbsp) olive oil (XL. fat)
2 large eggs (S. salty, S. umami)
15ml (1 tbsp) lemon juice (XL. sour)
80g (about 3 ounces) goat's yogurt (M. bitter, M. sour, S. umami)
2 handfuls arugula (rucola) (L. bitter)
Salt and pepper, to taste (XL. salt, M. sharp.)
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until it's al dente. This usually takes about 8-10 minutes.
Prepare the Chorizo Mixture: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sprinkle dried rosemary and chili flakes in the oil and let it heat up until you can smell it. This should take about 1 minute. Add the sliced chorizo to the skillet and cook for about 5-6 minutes until it's crispy and slightly browned.
Make the Carbonara Sauce: In a bowl, whisk together the eggs, lemon juice, goat's yogurt, and a pinch of salt and pepper. Mix until well combined.
Combine Everything: Drain the pasta and leave it in the pan. Add the cooked chorizo mixture (including any oil and spices in the skillet). Pour the egg and yogurt mixture over the pasta and toss or stir everything to coat. The residual heat from the pasta and chorizo should help to create a creamy sauce. If not, turn the heat on low to assist.
Finish and Serve: Gently fold in the arugula (rucola) to the pasta. The heat from the pasta and chorizo will slightly wilt the arugula. Taste and adjust the seasoning with salt and pepper as needed. Serve the chorizo carbonara hot.
Don’t forget to share and enjoy.