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Broad bean, chive & chorizo carbonara

Broad bean, chive & chorizo carbonara

This iconic pasta dish is the perfect treat for both weeknight meals and special occasions. The sauce is silky and rich, with added smokiness from the chorizo containing Pimentón de la Vera – a type of smoked paprika.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 175g De Cecco Linguine
  • 500g broad beans, podded
  • 1 tsp olive oil
  • 60g Cooks' Ingredients Diced Chorizo (or smoked pancetta cubes)
  • 3 tbsp dry white wine
  • 25g fresh chives, chopped
  • 1 Waitrose British Blacktail Free Range Egg
  • 4 tbsp Parmigiano Reggiano, freshly grated, plus extra to serve


  1. Bring a large pan of water to the boil. Drop in the pasta, stir once, then cook for 12 minutes. Add the broad beans to the pan and return to the boil for another 2 minutes until the pasta and beans are just tender.

  2. Meanwhile, warm the oil in a frying pan over a medium heat. Add the chorizo and cook for 5 minutes until crisp, then pour in the wine and boil until reduced by half.

  3. Whisk together the chives, egg, grated Parmigiano and some freshly ground black pepper. Drain the pasta and broad beans, and return to the pan. Add the egg mixture, then pour over the hot chorizo with all its pan juices.

  4. Toss together over a gentle heat until the pasta is coated in the sauce. Serve in warm bowls with extra grated Parmigiano.


Typical values per serving when made using specific products in recipe


3,155kJ/ 750kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating