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In a small bowl, mix together egg yolks, parmesan and black pepper then set aside.
Bring a large saucepan of water to boil and add spaghetti - cook until al dente. When draining, reserve pasta water in a large bowl or jug.
Heat olive oil in a large pan, on medium heat, then add chorizo and thyme. Cook for 2 mins, until chorizo begins to turn a dark colour and crispy, then reduce heat to low whilst waiting for spaghetti to cook.
Discard of thyme stalks, keeping the leaves, before adding spaghetti, smoked paprika, chilli flakes and a ladle of pasta water. Toss to combine using a pair of tongs, then add egg-parmesan mixture, fresh parsley and toss again adding pasta water until you are left with an emulsified and creamy sauce.
In a small separate pan, cook remaining 25g of chorizo until dark and crispy. Serve immediately and top crispy chorizo. Garnish with fresh parsley.
Nutritional Info
Per serving:
Cals – 774
Carbs – 74g
Protein – 35g
Fat – 36g
Ingredients
Serves 2
- 2 egg yolks.
- 50g of Parmesan - finely grated.
- Lots of black pepper.
- 200g of spaghetti.
- 1/2 tbsp of extra virgin olive oil.
- 75g of chorizo + 25g to use as topping - finely chopped.
- 3-4 sprigs of fresh thyme.
- Tsp of smoked paprika.
- A pinch of chilli flakes (optional).
- A small handful of fresh parsley - finely chopped.
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