RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 people

INGREDIENTS:

• 2 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil, plus extra
• 200gm spaghetti
• 2 raw chorizos
• 2 eggs
• 125gm parmesan cheese, finely grated
• 2 Tsp Chilli Flakes
• 1 lemon
• Salt and Pepper

METHOD:

• Bring a pot of generously salted water to a boil and cook pasta as per instructions.
• In a large mixing bowl, whisk the eggs and add half of the grated parmesan, season with a pinch of salt, chilli flakes and freshly cracked black pepper.
• Meanwhile, heat the oil in a pan over a medium heat. Take the chorizo out of their casings and crumble into the pan. Cook, stirring often for approximately 6-7 minutes or until lightly caramelised.
• Working quickly, strain the pasta from the water and transfer directly into the egg and parmesan mixture and toss through to coat the pasta well. Add in the chorizo and pan juices and continue to toss until well combined. Adjust seasoning with additional salt and cracked black pepper if required.
• Divide pasta among 2 serving bowls, garnish with a squeeze of fresh lemon juice, grated parmesan and a drizzle of olive oil.