Cook the Book: Chorizo Carbonara

To make the Tupperware Mexican Chorizo: 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.

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.

Add the pasta to a large saucepan of well-salted boiling water and cook until al dente.

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.

Beat the egg yolks and cream together and season lightly (since the chorizo is already highly seasoned).

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.