Step 1

1 Bring a pot of water to a boil over medium-high heat

Step 2

2 Add a generous pinch of salt, then add the pasta and cook according to the package directions

Step 3

3 Drain; return the empty pot to the just-used burner on the stove (turned off)

Step 4

4 Meanwhile, heat the oil in a large skillet (preferably nonstick) over medium heat

Step 5

5 Slit and discard the chorizo casings

Step 6

6 Add the chorizo to the skillet in pinches; cook for about 15 minutes, stirring with a wooden spoon to break up clumps

Step 7

7 As it fries, the sausage should form succulent little nuggets and crumbs, with crisped edges

Step 8

8 Beat the egg yolks and cream together in a liquid measuring cup; season lightly with pepper to taste

Step 9

9 Return the drained pasta to the (empty) pot it was cooked in, then tip in the chorizo and a little of its rendered fat in the skillet

Step 10

10 Use 2 forks to stir in the egg yolk-cream mixture so that a lightly colored sauce forms and the pasta is evenly coated

Step 11

11 Divide among individual plates; sprinkle each portion generously with pepper

Step 12

12 Serve hot

Step 13

13 NOTE: To make the author’s version of chorizo, combine 1 1/2 pounds of coarsely ground pork shoulder, 1 tablespoon of sweet smoked Spanish paprika, 2 teaspoons of hot smoked Spanish paprika, 2 finely chopped cloves of garlic, 2 teaspoons of fine sea salt, 1 1/2 teaspoons of fennel seed, 1/4 teaspoon of cayenne pepper, 1/4 cup of red wine and freshly ground black pepper to taste in a plastic container with a tight-fitting lid

Step 14

14 Use your clean hands to blend the mixture thoroughly

Step 15

15 Cover and refrigerate for at least 2 hours and up to 1 week

Step 16

16 To cook the chorizo, shape it into small patties

Step 17

17 take pinches of the mixture or roll it into meatballs; fry in a skillet until cooked through