Carbonara with chorizo and purple sprouting broccoli

• garlic cloves↗2 large
• chorizo↗200g г

  sliced

• eggs↗3 large

  plus 2 yolks (whites frozen for another recipe)

• parmesan↗120g г

  finely grated

• spaghetti↗400g г
• purple sprouting broccoli↗250g г

  cut into small pieces

Step-by-step instructions

1. 1

   Heat a large pan over medium heat. Peel the whole garlic cloves and sauté them together with the chorizo for 5‑7 minutes, or until the chorizo becomes crispy at the edges. (No oil is needed, as the chorizo will release its own.) Remove the garlic with a slotted spoon and discard.

2. 2

   Beat the eggs and yolks in a bowl. Add the parmesan, a pinch of salt and a little black pepper.

3. 3

   Cook the spaghetti in a large pot of boiling salted water for 5 minutes, then add the broccoli and cook for another 2 minutes. Drain, reserving a little pasta cooking water. Add the spaghetti and broccoli to the pan with the chorizo, quickly pour in the egg mixture and toss rapidly to coat. If needed, add a few drops of the reserved water to thin it, then divide onto four shallow plates.