INGREDIENTS
200g spaghetti
1 tbs extra virgin olive oil
2 x 100g dried chorizo, finely chopped
1 garlic clove, crushed
1 sprig rosemary, finely chopped
2/3 cup (50g) grated parmesan
2 tsp white vinegar
2 eggs
1/2 cup chopped flat-leaf parsley leaves
METHOD
1. Bring a large saucepan of water to the boil over high heat.
2. Place chorizo and oil in a cold frypan, then place over medium heat. Once it begins to sizzle and the fat starts to render, cook, stirring, for 6 minutes or until crisp.
3. Meanwhile add the pasta to the water and cook until al dente.
4. Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat.
5. Use tongs to remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with 1/3 cup water.
6. Return the water to just below a simmer. Add the vinegar then gently lower in the two eggs using two small bowls. Poach for 2 minutes for very soft eggs.
7. Toss the pasta with half the parmesan and a little more water if needed and parsley and divide between bowls. Top with the eggs.
8. Sprinkle with extra parmesan, parsley and cracked pepper.
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