Ingredients
300g Spaghetti (Dry Weight)
110g Spicy Chorizo
90g Pecorino Romano (Grated)
2 Whole Eggs
2 Garlic Cloves (Minced)
1/2 tsp Black Pepper
Equipment
Large pot for pasta
Frying pan
Mixing bowl
Fork
Tongs or pasta spoon
Preparation
Prepare the egg base
In a bowl, lightly beat the eggs, then add the grated pecorino and black pepper. Mix until it forms a thick, slightly lumpy paste.
Chop the chorizo
Slice the chorizo into thick rounds, then quarter them.
Cook the pasta
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
Before draining, reserve about 1 cup of pasta water. This is needed to help emulsify the sauce.
Render the chorizo
Cook the chorizo in a large frying pan over medium heat until the fat renders and it becomes slightly crispy.
Remove and set aside, leaving the fat in the pan.
Temper the egg mixture
Slowly add a few spoonfuls of warm pasta water into the egg mixture, stirring continuously. This prevents the eggs from scrambling later.
Cook the garlic and add the pasta
Lower the heat and cook the garlic in the chorizo fat until lightly golden.
Add the drained pasta with a splash of pasta water and toss to coat.
Add the egg mixture
Remove the pan from the heat (or keep it on the lowest setting) and add the egg mixture.
Stir continuously until the sauce thickens and coats the pasta, adding more pasta water if needed. The residual heat should create a smooth, creamy sauce.
Finish and serve
Return the chorizo to the pan and mix through. Taste and add salt and pepper, if needed. The cheese, chorizo, and pasta water usually provide enough salt.
Plate immediately and finish with an extra sprinkle of pecorino, if desired.
