Step 1

Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.

Step 2

Meanwhile, heat the butter in a frypan over medium-low heat and gently fry the eschalot for 5 minutes or until beginning to turn golden. Add the chorizo and cook for 3-4 minutes until crisp.

Step 3

Drain pasta, reserving 1/4 cup (60ml) cooking liquid. Toss pasta with oil and reserved cooking liquid, then stir onion mixture through pasta, along with the peas, lemon zest and juice, and creme fraiche. Serve with shaved pecorino.