Chorizo (not) Carbonara

Bring a large pot of salted water to the boil and cook the spaghetti until only just al dente – I usually cook mine 2 minutes less than it says on the packet, as it keeps cooking in the next few minutes before serving.

While the pasta is cooking, heat a large heavy-based pot and cook the chorizo in the oil for 4–5 minutes until crispy.

In a small food processor, whiz the cheese and egg and garlic until it forms a paste – I find this the easiest way as it makes the parmesan nice and small, so that it melts quickly.

Once the pasta is cooked, drain it, reserving about a quarter of a cup of cooking water. Take the chorizo pan off the heat and add the drained pasta, then add the egg and parmesan and stir to combine.

Add up to ¼ cup hot pasta water to bring the sauce together. The heat from the chorizo, pasta and water will help to almost cook the egg. Season well with pepper, it may not need any salt depending on the saltiness of the chorizo.

Serve immediately with extra parmesan grated over the top and a good grinding of black pepper.