Jamie Oliver’s 15-minute ‘spicy sausage’ chorizo carbonara is the perfect midweek meal

There is nothing better than creamy carbonara pasta for dinner, and this hearty dish can appear fancy but is incredibly simple to make.

Jamie Oliver has shared his recipe for a Catalan-inspired chorizo carbonara with a salad side dish, which only takes 15 minutes to cook from scratch.

The legendary cook first shared this recipe in his cookbook Jamie’s 15-minute meals and this Mediterranean dinner will impress loved ones without much effort.

Jamie wrote: “The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!”

This dinner is absolutely perfect for when you are craving something comforting during the week but cannot be bothered to cook for too long.

READ MORE: Nigella Lawson’s creamy tomato pasta dish uses one unique ingredient


To cook the pasta dish:

To begin, place the pasta into the lidded pot, cover it with salted water and cook according to the package instructions.

Finely slice the chorizo, chilli and rosemary and then place a frying pan over medium heat.

Add the three ingredients to the frying pan alongside one teaspoon of olive oil, then season with pepper.

Squash the garlic and add it to the pan, then keep moving everything around until it is fully cooked and lightly golden.

In a bowl, beat the egg, lemon juice and yoghurt and grated Manchego cheese together to make the carbonara sauce.

Once fully cooked, drain the pasta and keep a cupful of the starchy pasta water. Toss the pasta in the same frying pan with the chorizo.

Remove the frying pan from the heat, add the creamy carbonara sauce, and also add a splash of the pasta sauce.

If needed, season to taste with salt and pepper.

Your mouth-watering creamy carbonara is now ready to serve.

To make the salad: 

Place the pine nuts in the frying pan for a few minutes, tossing often to make sure they do not burn.

Finely slice the stalk ends of the chicory and place in the serving bowl. Peel and slice the clementines, then add them to the bowl alongside the baby spinach and scatter a few mint leaves on top.

Grate some Manchego cheese over the salad and scatter with the hot pine nuts.

Make the salad dressing with extra virgin olive oil and honey in a mug, season and then set aside.

Dress and toss the salad, then serve it alongside the creamy pasta.

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