Chorizo and thyme carbonara

INGREDIENTS

• 375g dried pappardelle pasta
• 2 chorizo, finely chopped
• 1 tablespoon finely chopped fresh thyme leaves
• 3 eggs, lightly beaten
• 1/3 cup Bulla Cooking Cream
• 1/2 cup finely grated parmesan, plus extra to serve
• 1/4 cup finely chopped fresh flat-leaf parsley leaves

METHOD

• Step 1
  Cook pasta following packet directions until just tender. Drain, reserving ½ cup cooking liquid. Return pasta to pan over low heat.
• Step 2
  Meanwhile, heat a medium frying pan over medium-high heat. Cook chorizo, stirring, for 5 minutes or until browned. Stir in thyme. Remove from heat.
• Step 3
  Whisk egg, cream and parmesan in a jug. Add egg mixture, reserved cooking liquid, 1/2 the parsley and 1/2 the chorizo to pasta. Toss to combine and heat through. Season with pepper.
• Step 4
  Serve pasta topped with remaining chorizo and parsley, and extra parmesan.