150g spaghetti or linguine
1 tbsp olive oil
150-175g chorizo, chopped into small-ish chunks
2 large egg yolks
100ml double cream
Sea salt and freshly ground black pepper
1. Add the pasta to a large pan of boiling, salted water and cook for about 10 minutes, or according to the instructions on the pack.
2. Meanwhile heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.
3. Beat the egg yolks and cream together and season lightly.
4. When the pasta is done, drain thoroughly and return to the hot pan. Tip in the chorizo and then the egg mixture. Using two forks, mix the eggy cream into the pasta. It will cook in the heat of the pasta, coating each strand in a light, creamy sauce. Serve straight away with a final twist of black pepper on top.
This recipe comes from River Cottage Everyday, by Hugh Fearnley-Whittingstall