Cook The Book: Chorizo Carbonara

• 5 ounces spaghetti, linguine, or other long pasta
• 1 tablespoon canola or olive oil
• 1 cup
• (recipe follows), crumbled (or Spanish chorizo, diced quite small)
• 2 large egg yolks
• 1/2 cup heavy cream
• Sea salt and freshly ground black pepper
• 1 1/2 pounds pork shoulder, coarsely ground
• 1 tablespoon sweet smoked paprika
• 2 teaspoons hot smoked paprika
• 2 garlic cloves, finely chopped
• 2 teaspoons fine sea salt
• 1 1/2 teaspoons fennel seeds
• 1/4 teaspoon cayenne pepper
• 1/4 cup red wine
• Freshly ground black pepper
• A little canola or olive oil for frying

1. Put all the ingredients except the oil into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly.
2. Cover the mixture and store in the fridge for at least 2 hours before using; this will allow the flavors time to develop. It will keep for about 1 week.
3. Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.
4. Meanwhile, heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through. If you're using the soft Tupperware chorizo, you can start with a bit of a lump and break it up with a spatula as it fries, so it forms lots of succulent little nuggets and crumbs, thereby maximizing the surface area available for crisping.
5. Beat the egg yolks and cream together and season lightly (since the chorizo is already highly seasoned).
6. When the pasta is done, drain thoroughly and immediately return it to the hot pan. Tip in the crisp chorizo, followed by the egg mixture. Use 2 forks to mix the eggy cream into the hot pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve right away, with a final grinding of black pepper on top.

linguine, olive oil, egg yolks, heavy cream, salt, pork shoulder, sweet smoked paprika, paprika, garlic, salt, fennel seeds, cayenne pepper, red wine, freshly ground black pepper, olive oil

Taken from www.seriouseats.com/recipes/2011/04/chorizo-carbonara-recipe.html (may not work)