Bucatini (or spaghetti, if that’s what’s in your pantry)
3 eggs
A generous handful of grated Parmesan
A pouch of Freestyle Kalamata Olives
Chopped Mercado Chorizo Ibérico (bonus if it’s crispy!)
Freshly cracked black pepper
HOW TO FREESTYLE IT
Cook your pasta in salted water until perfectly al dente. Reserve a splash of the pasta water before draining—trust us, it’s liquid gold.
While that’s going, crisp up your chorizo in a pan over medium heat until the edges are golden and the flavor is dialed up.
In a bowl, whisk your eggs with the parmesan and a hefty twist of black pepper.
Once the pasta’s done, toss it quickly (and hot!) with the egg mixture, letting the heat create that dreamy, creamy sauce. Add in that splash of pasta water if needed for extra silkiness.
Fold in your chopped Freestyle Kalamata Olives and the crispy chorizo.
Top it off with a few more olives, some extra parm, and more pepper if you’re feeling bold.
