A little cross culture and all the better for it too! Well worth a try.
Serves 2 but can easily be doubled
6 oz spaghetti, linguini or other long pasta
1 tbsp olive oil
6 oz chorizo, crumbled, or the bought cooked one, cut into small dice
2 large egg yolks
4 fl oz heavy cream
Sea salt and freshly ground black pepper
Add the pasta to a large pan of well salted boiling water and cook until al dente.
Meanwhile, heat the oil in a skillet. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.
Whisk the egg yolks and cream together and season lightly. (since the chorizo is already seasoned quite well)
When the pasta is done, drain it thoroughly and immediately return it to the hot saucepan.
Tip in the cooked chorizo, followed by the egg mixture.
Use 2 forks to mix the eggy cream into the hot pasta.
It will cook in the heat of the pasta, coating each strand in a light creamy sauce.
Serve straight away, with a final twist of black pepper on top
