Easy Chorizo Carbonara

Easy Chorizo Carbonara is a refreshing and flavorful packed dish. Made with spaghetti, ground chorizo, Parmesan and eggs. This dreamy pasta dish is perfect for the weeknight or fancy enough for an impromptu party! 

If you adore creamy, comforting pasta but want to shake things up a bit, this Easy Chorizo Carbonara will hit the spot!  

It takes traditional Italian carbonara—typically made with pancetta, eggs, cheese, and pasta—and gives it a bold, smoky upgrade with chorizo. The result? A rich, savory dish with just the right amount of spice and indulgence.

Why You’ll Love This Recipe

Quick & Easy – This dish comes together in under 30 minutes, making it perfect for a weeknight dinner.

Minimal Ingredients – You only need a handful of pantry staples to whip up this delicious meal.

Packed with Flavor – The spicy, smoky chorizo adds a new depth to the classic carbonara, making it even more irresistible.

What Makes Chorizo a Game-Changer?

Unlike pancetta or bacon, chorizo brings a unique blend of smoky, garlicky, and slightly spicy flavors. As it cooks, it releases flavorful oils that infuse the dish, giving the creamy sauce an extra punch. Whether you use Spanish chorizo (firm and cured) or Mexican chorizo (fresh and crumbly), you’ll end up with a tasty AF meal. 

If you want a few more ways to enjoy chorizo, definitely don’t sleep on these bad boys: Chorizo and Shrimp Fried Rice, Chorizo and White Bean Enchilada Skillet, or Loaded Chorizo & Kimchi Hot Dogs.  

Ingredients Used to Make Easy Chorizo Carbonara 

The best part about pasta night is that you only need a handful of ingredients to make this decadent dish. Grab these pantry staples to make this recipe: 

• Ground chorizo (*don’t buy the tube kind!)
• Frozen or fresh peas
• Parmesan 
• Eggs
• Egg yolks
• Paprika
• Spaghetti

How to Make Easy Chorizo Carbonara 

I love this recipe because the whole dish comes together quickly!! Follow the steps below to ensure success: 

• In a medium mixing bowl, combine the eggs, egg yolks, and Parmesan cheese. Set aside. 
• Fill a large stock pot with water and bring to a boil. Add the spaghetti and cook according to package directions. Remove the pot from the heat and set aside. Do not strain. 
• In a large cast iron skillet preheated to medium high heat add a drizzle of olive oil and chorizo. Cook the chorizo until it’s no longer pink, about 7 to 8 minutes. Next, stir in the peas and paprika. Stir to combine. Turn the heat down to a low simmer and add in ¼ cup reserved pasta water and stir scrapping up any brown bits from the bottom of the pan. 
• Next, add in ½ the spaghetti followed by the egg-cheese mixture. Toss to combine. Add in the remaining spaghetti and ½ cup reserved pasta water. Give everything a big toss until well combined. Serve immediately on a big platter! 

Variations of Easy Chorizo Carbonara 

Give me a burger served anyway and I will consume it. BUT! If you need a little variation for these sheet pan burgers try these on for size: 

Chorizo & Mushroom Carbonara 

Enhance the umami factor with mushrooms! Sauté cremini, shiitake, or button mushrooms with the chorizo, or add truffle oil for an elevated touch

Chorizo & Seafood Carbonara 

Take it coastal with seafood: Add shrimp, scallops, or calamari—sautéed with garlic or use smoked paprika to complement the seafood flavor

Low-Carb Chorizo Carbonara 

Skip the pasta but keep the flavor: Use zucchini noodles (zoodles), spaghetti squash, or shirataki noodles. Replace cheese with a mix of avocado and nutritional yeast for a keto-friendly version.

Vegetarian Chorizo Carbonara

For a meat-free version: Use vegetarian chorizo or soy chorizo. Swap traditional Parmesan for nutritional yeast or dairy-free cheese

Proper Storing 

Storing Chorizo Carbonara properly ensures it stays fresh and delicious for later enjoyment. Here’s how to do it:

Refrigerating Chorizo Carbonara (Best for 2-3 Days)

• Let it Cool – Allow the pasta to come to room temperature before storing (but don’t leave it out for more than 2 hours).
• Use an Airtight Container – Transfer the carbonara to an airtight container to prevent it from drying out and absorbing fridge odors.
• Store in the Fridge – Keep it in the refrigerator for up to 3 days for the best taste and texture.

Reheating Chorizo Carbonara

• Since carbonara sauce is egg-based, reheating it improperly can cause it to become clumpy or scrambled. To keep it creamy:
• Stovetop (Best Method): Warm it in a pan over low heat, adding a splash of water, milk, or cream to loosen the sauce while stirring constantly.
• Microwave (Quick Method): Heat it in short 30-second bursts, stirring in between, and adding a little liquid if needed.