I loved this take on a traditional pasta carbonara! The chorizo, chives, and beans were a unique change-up of ingredients from the usual pancetta, onion, and peas, but definitely still delicious! I say simply “beans” because broad beans seem impossible to find in New York City. This recipe was pulled from the Waitrose Weekend newspaper, so you’ll most likely need to adjust the recipe to include the Stateside alternative: lima beans. But, who cares? This dish is perfectly fine with whatever sturdy bean you want to throw its way! Note: Waitrose is always all over the place with serving sizes. One day you’re making a meal for a group, the next it’s a solo meal. Just realize this only serves two. No leftovers, but carbonara is a tough one to reheat anyway!
How to make it an A+: My only criticism of this recipe is the suggestion to toss over gentle heat. Stay true to traditional carbonara-fashion and toss the hot pasta off the heat for a smooth egg and cheese coating!