The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 40g rocket
- 10g flaked almonds (Nuts)
-
250g brown rice fusilli pasta (Soya)
-
80g Soft Cheese (Milk)
- 2 egg (Eggs)
-
40g italian hard cheese (Eggs, Milk)
- 2 onion
-
200g hot cooking chorizo
-
30g maple and mustard dressing (Mustard)
- 240g Tenderstem broccoli
Eggs, Milk, Mustard, Nuts
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 177Kcal | 631Kcal |
| 739kJ | 2639kJ | |
| Fat | 9.8g | 35g |
| of which saturates | 3.9g | 14g |
| Carbohydrates | 15g | 55g |
| of which sugars | 1.7g | 6.1g |
| Protein | 6.5g | 23g |
| Salt | 0.47g | 1.7g |
| Fibre | 1.6g | 5.7g |
Chorizo Carbonara with Brown Rice Fusilli, Tenderstem Broccoli & Almonds
Our take on the beloved Roman carbonara stars hot cooking chorizo, stirred through the sauce for the perfect kick. Brown rice fusilli soaks up all the flavour. For your greens? A vibrant salad, made with nutty Tenderstem broccoli, peppery rocket and crunchy almonds. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 medium bowls, a sieve & a grater
Fry the chorizo
- Dice the chorizo into 1cm chunks. Thinly slice the onion
- Heat the large frying pan on a medium-high heat. Once hot, add the chorizo and onion and fry for 7-8 mins, stirring frequently, until golden
Cook the pasta & grill the broccoli
- Meanwhile, add the fusilli to the saucepan and simmer for 10-11 mins, until cooked
- Trim the broccoli and cut into thirds
- Add the broccoli to the lined baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Grill for 8-9 mins, until soft and golden. In the final 1 min, add the almonds to the tray to toast
Make the carbonara sauce
- Meanwhile, finely grate the hard cheese
- In a medium bowl, using a fork, whisk together the eggs, soft cheese and three-quarters of the grated cheese. Season generously with salt and pepper
Bring it all together
- When the pasta is cooked, reserve 6 tbsp of pasta water, then drain and add to the frying pan
- Remove the pan from the heat, then immediately stir through the egg mixture and half the reserved pasta water, until the sauce coats the pasta evenly and the egg mixture is cooked through. Add a splash more of the reserved water if it becomes too dry. Season to taste
Build the salad & plate up
- In the other medium bowl, toss together the rocket, broccoli, almonds and maple mustard dressing
- Share the carbonara between bowls, with the broccoli salad alongside. Sprinkle over the remaining cheese
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