I made this on accident one morning after a night of...excess. Rummaging through the fridge, I regretfully found just one egg and a few mangy pieces of chorizo salami. Bacon and eggs were out of the question, so I threw a few things together and came up with this Spanish-inspired carbonara (‘Spanish’ merely by name due to the gorgeous terracotta paprika and chili–infused pork). My version hints at the classic Italian bacon-egg pasta, but hits the tongue at an angle. A single egg yolk vigorously mixed in at the end coats each strand of spaghetti with unctuous gold, leaving you with an echo of the high-pitched tapas bars one might find in Madrid or Barcelona.
4 slices chorizo salami, or 1 chorizo sausage, chopped
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon capers
1/4 cup vermouth rouge
1/4 pound spaghetti
1 egg yolk
Freshly cracked black pepper
Fresh parsley, chopped
In a skillet, crisp up the chorizo in some olive oil, eventually adding the shallot, garlic, and capers and sautéing until fragrant. Splash in the vermouth and reduce slightly.
Meanwhile, cook the spaghetti in a pot of salted, boiling water. Drain and toss with the garlicky chorizo sauce. Off the heat, stir an egg yolk into the pasta until well incorporated. Season with black pepper and fresh parsley.
Eat with a fork. Go back to bed.