Step 1

Start by adding the chorizo cubes into a large/deep frying pan on a low heat with the olive oil. Gently fry on a low heat to render the delicious fat out of the chorizo. Fry on low for around 8 minutes and add the minced garlic for the last 2 minutes of fry time.

Step 2

Meanwhile, add your spaghetti into heavily salted boiling water, timer set to 2 minutes minus the packet time.

Step 3

In a bowl, combine 3 egg yolks, 1 whole egg and the parmesan. Season generously with pepper and a pinch of salt. Whisk to combine.

Step 4

Add a ladle of pasta water into the egg/parm mix and whisk to temper the eggs.

Step 5

Reserving the pasta water, add the undercooked spaghetti into the pan with the chorizo for one minute. Stir to coat the spaghetti in the chorizo oil, cooking for one minute before turning off the heat.

Step 6

Now that the heat is off and the pan is less hot, add the egg/cheese mix into the spaghetti whilst continuously stirring. We don’t want the pan to be too hot here as it will scramble the eggs. Add pasta water when necessary to loosen the sauce.

Step 7

Serve immediately with an extra sprinkle of parmesan, black pepper, salt and some optional chilli flakes.