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.