Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
We cook the pasta following the manufacturer's instructions and reserve part of the cooking broth.
We chop the chorizo into small cubes and sauté until it is crispy and releases its fat.
In a bowl, emulsify the egg yolks together with the grated cheese with the help of a little of the pasta cooking water to lighten the sauce.
We introduce the cooked pasta, if possible still hot, into the emulsion bowl together with the sautéed chorizo and mix.
We serve it on a plate and sprinkle with grated cheese and black pepper.
Ingredients
Directions
We cook the pasta following the manufacturer's instructions and reserve part of the cooking broth.
We chop the chorizo into small cubes and sauté until it is crispy and releases its fat.
In a bowl, emulsify the egg yolks together with the grated cheese with the help of a little of the pasta cooking water to lighten the sauce.
We introduce the cooked pasta, if possible still hot, into the emulsion bowl together with the sautéed chorizo and mix.
We serve it on a plate and sprinkle with grated cheese and black pepper.
