Brussels Sprout & Chorizo Carbonara

Pan fry chorizo and locally grown Brussels sprouts, tossed with free-range Yorkshire egg yolks, Yorkshire Pasta company fusilli and Parmesan for an creamy mid week tea.

Serves 2 | Preperation time 10 minutes | Cooking time 25 minutes

INGREDIENTS

2 tsp olive oil

140g sliced chorizo

250g Locally grown Brussels sprouts

200g Yorkshire Pasta Company Fusilli

3 Free range egg yolks

150ml single cream

50ml milk

25g grated parmesan, or other hard sharp cheese

black pepper , to taste

METHOD

Heat a large frying pan with the olive oil and boil a large pan of salted water.

Add the sliced chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan.

Add the sliced Brussels sprouts to the frying pan, season and cook for 10 mins, stirring now and then, until tender.

Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.

When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture.

Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry.

Serve with extra Parmesan.