chorizo and bacon carbonara: carbonara? I…ah bugger it

Boy, am I sick of that joke. Yes, though, chorizo and bacon carbonara is coming up – we posted it on our Instagram a few weeks ago as just a lunch idea but we had enough people asking for the recipe that we thought we would throw it on here. I mean, the chorizo and bacon carbonara is just our bog standard carbonara but damned if I ain’t seeing people making carbonara with vanilla yoghurt yet again: and I wish that was a joke, truly I do.

How are we? Still holed up at Chubby Towers Adjacent, still fat and still mean-spirited. We are having work done to the original Chubby Towers. This means a steady stream of builders, electricians and mean-looking gas men which leaves me with such a hot flush that you could fry an egg on my head. To be fair, you could run a motorway layby food-van on there given the size of my fivehead but that, Madam, is entirely besides the point. Our temporary residence in a local hotel does, however, come with some perks.

Firstly, we have been in the same hotel where Network Rail temporarily house all of their engineers when they’re in Newcastle, and to say it has been a treat for the eyes is a massive understatement. Every single day, around 8am, the reception is full of hurly-burly bearded men all coming back from a difficult shift mending the railways. Around 9pm, they all depart for the night. I know this because I’m usually outside smoking with my face full of lust and my brain full of ways I could reasonably make Paul disappear and thus be free to live a life as a worker’s wife. They’re stunning. I’m not saying I’m obsessed but I’m fairly sure they could helicopter me in as their shift organiser, given I seem to know their schedules down pat. The hotel had to ask me to come down later for breakfast because frankly, the whistle of my dilated bumhole was getting mistaken for a faulty kettle. But that’s quite enough of that, although know that if I do disappear and the blog is never updated again, I’m rolled up in a carpet down a railway embankment with the biggest smile on my face.

Secondly, breakfast: they’re kind enough to put a free continental breakfast bag out in the morning, which delights my obesity. When we first ‘moved in’ these bags consisted of a little croissant and an orange because it was the height of lockdown and everyone was about to die. Thankfully, they have upgraded these to include a cereal bar, some toast and two little Costco muffins. Paul, who takes great pains to assure me that he isn’t snacking as he’s trying to lose weight, was rumbled by me getting into his car and finding about thirty of the muffin-cases stuffed guiltily under the passenger seat. To be fair, he’d find far worse under mine. A recent development is free hot bacon sandwiches which are a treat because they use proper stotties and bacon that they set away cooking when they put the Christmas sprouts on. I’m not mocking: it’s nice to have a sandwich that you’re still feeling the benefit of a couple of days later when the bacon works its way back under from your teeth.

Thirdly, temporarily living in a hotel has given me many occasions to totally make a tit of myself, which honestly takes no effort at all for me given my life seems to be a series of slapstick and pratfalls. By way of example, we’re on the sixth floor, and on three entirely separate occasions I’ve been returning to the room a touch tiddlysquiff, entirely engrossed on my phone and failing to notice the lift stopped on the fifth floor when I got out. I go careering down the corridor and start braying on the door of what I think is our room, shouting jokey obscenities and yelling that Paul had better not have anyone in there, only for the door to be answered by some very startled looking guest who wasn’t Paul at all. Or if it was Paul, he’s really been cracking along with his keto – and has grown a better set of boobs than what he currently has – given it’s always been a lady who answered the door. She looked less forgiving the second time I accidentally woke her, I can tell you.

At least I’m on good terms with the reception staff and have totally embraced my role as Filthy Alan Partridge (Anal Partridge?). Upon learning that the seal under our bath had been leaking water into the bedroom below (that poor lass really does have it difficult), a man was dispatched to fix the bath. Upon returning to the hotel later that evening I was told that the flood had been caused by ‘my ring perishing’. I heartily guffawed that it wouldn’t be the first time altogether too loudly, much to the consternation of all the lovely tradies drinking their beer. All that was needed was for Paul to bend over and his bra to come pinging off and Carry On Chubby would have been completed.

Anyway, I digress. But I wanted to say, all is well, we are well and I hope you are too. Now before we get to the chorizo and bacon carbonara, just the small matter of our planner. As you may or may not know, it’s been out for a couple of weeks and the reviews are lovely! Going forward, we will be doing a planner post every week (next one tomorrow, then it’ll shift to Monday). Keep an eye out!

bacon and chorizo carbonara

How good does that chorizo and bacon carbonara look? EH?

To the chorizo and bacon carbonara then, and not a moment too soon.

chorizo and bacon carbonara

Prep

Cook

Total

Yield 2 servings

Right, perfect for Slimming World and all other diets, this chorizo and bacon carbonara is a fucking delight. There, I've said it. Hoy some parmesan on at the end if you're feeling decadent but otherwise, it takes ten minutes to make and will really satisfy you in a way that no battery powered dongle ever could.

This makes enough for two. 

Ingredients

  • 200g of linguine (I use that instead of spaghetti, but it really makes no odds)
  • 50g of chopped chorizo (6 syns)
  • four or five bacon medallions with all the fat cut off
  • a bunch of spring onions
  • three egg yolks - you can use the whites to make an egg-white omelette, or you can stop bumping your lips and throw the whites down the sink so you can watch them sploosh down the plughole like everyone else, you contrary tinker
  • black pepper

Note: do not salt the water when you boil your spaghetti: chorizo and bacon add a lot of saltiness, so don't be adding more for Christ's sakes

Instructions

  • get a big old pan, fill it with cold water and get it boiling away
  • pop your linguine in to cook
  • meanwhile, if you don't mind, chop your chorizo and bacon off as finely as you can - we like to cook it almost so it goes like crumbs, but it's up to you
  • finely slice the green of the spring onions whilst you're waiting
  • when the linguine is cooked through, get ready to act quickly
  • drain the water from the linguine, keeping aside a small cup full
  • add the egg yolks, bacon and chorizo in with the hot linguine and stir to absolute fuckery - you want the heat to cook the egg but you don't want it to scramble (though if it does, no big loss, it just doesn't look as good)
  • if it goes a bit claggy, and it shouldn't if you're quick, add a tablespoon or two of the hot pasta water
  • once mixed, plate up and top with the greens of the spring onions
  • add grated parmesan and so much black pepper if you so desire

We serve ours with the bacon and chorizo on top - see the picture - but there's no right or wrong way.

Notes

Food

  • you can absolutely leave the chorizo out to save on syns, but only if you're devoid of all fun and taste in your life
  • crumbled up sausage meat is also lovely in this - fry it as you would fry the chorizo
  • don't be adding oil when you do the bacon and chorizo because the chorizo oil is all you need

Tools

Books

  • our slimming cookbook can be ordered online now - full of 100+ slimming recipes, and bloody amazing, with over 2400 5* reviews - even if we do say so ourselves: click here to order
  • our new diet planner is out now and utterly brilliant - you can order it here - thank you to everyone so far for the positive feedback!

Courses dinner

Cuisine Italian

Chorizo and bacon carbonara done, perhaps you need some more pasta recipes? Sure thing!

Enjoy!

J

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