Chorizo Pasta

Ingredients

• 125 g chorizo
• 3 sprigs parsley
• 350 g short pasta (e.g., penne)
• Salt
• 50 g parmesan (block)
• 3 very fresh eggs
• 20 g crème fraîche (15% fat; 1 tbsp)
• Pepper

Instructions

1. 1.

   Cut the chorizo into 1 cm cubes. Fry without added fat in a non‑stick pan over medium heat until crisp.

2. 2.

   Reserve 2 tbsp of the rendered chorizo oil and let the chorizo cubes drain on paper towels.

3. 3.

   Wash the parsley, shake dry, pluck the leaves and roughly chop with a large knife.

4. 4.

   Cook the pasta according to package instructions in plenty boiling salted water until al dente. Grate the parmesan finely.

5. 5.

   In a large bowl combine cheese, eggs and crème fraîche. Season with salt and pepper and whisk with a fork or whisk.

6. 6.

   Drain the pasta in a colander and let it drip, reserving 50 ml of pasta water.

7. 7.

   Immediately mix the hot pasta with the egg mixture, then stir in the chorizo oil, chorizo cubes and parsley before serving.