Mexican Fettucine Cabonara

Life has been extra busy these last few months, so I find myself pulling back from recipes that require time that at the moment I don’t have. Having a pantry stocked with a few essential ingredients make all the difference when deciding what to make for dinner. I always have pasta and a few jars of Ragú in my pantry as did my mom when we were little.

A big bowl of spaghetti was one of our favorite meals one days she came home from work too tired to even consider cooking. All thru college and into my married life with children I continue to keep pasta and a few jars of Ragú® Old World Style® Traditional Sauce in my pantry for busy nights or even when I desire a taste of my childhood.

Ragú has the Authentic Italian taste American family’s love and a variety of great tasting, quick and easy to make family favorite recipes.

Made with 11 juicy tomatoes that make it their richest, thickest recipe ever I just adore it and often give into my inner childhood cravings and make it for my family. Some nights I keep it sweet and simple with only a garnish of cheese, other nights I like to put my own spin on a classic dish. Take for instance the classic fettuccine carbonara made with a rich and creamy white sauce made from eggs and cheese, so good. I thought why not take it a step further and give it a Mexican twist, fun!

A Mexican fettuccine carbonara bursting with chorizo, cilantro and anejo cheese give this classic dish a pop of flavor. Also a spoon of warm Ragú® Old World Style® Traditional Sauce to finish off the dish takes this classic dish to a whole new level.

If you love this classic dish with a spin head over to Ragú facebook page for even more delicious recipes.

And…after you have bookmarked all the amazing new recipes you will be making then make sure you head over to the Ragú Better and Better Sweepstakes, for a chance to win great Authentic Italian themed prizes, including a grand prize trip to Italy for a family of four!

Mexican Fettucine Cabonara

Serves 4-6

16 oz fettuccine

16 oz chorizo, casing removed

3 garlic clove, chopped

1 tsp black pepper

1 tsp salt, plus salt for pasta, about 3 tsp

½ cup chicken broth

2 large egg yolks

1 cup Mexican crema or heavy cream

¼ cup anejo cheese

½ cilantro, chopped

Ragú® Old World Style® Traditional Sauce

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.

Drain well in a colander set in the sink.

In a small sauce over low heat warm through the Ragú® Old World Style® Traditional Sauce

Meanwhile, heat a large non stick skillet over medium heat. Add the chorizo and cook until fully cooked, about 4-6 minutes, breaking up into smaller pieces.

Add the garlic and cook an additional 2 minutes more. Reduce heat to simmer; add chicken broth and heat through.

In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Add pasta directly to the skillet with chorizo and garlic. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg.

Remove pan from heat and add cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes.

Serve warm topped with Ragú® Old World Style® Traditional Sauce, cilantro and extra anejo cheese.

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This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.