45 MINS / EASY
A dish that combines tradition and modernity. Simple but worthy of the best palates.
1
In a pan with plenty of water, bring water to the boil and add the pasta and salt. In the same water, while the pasta is cooking, which will take 7 to 10 minutes maximum, blanch the chorizo, which has been cut into small pieces.
2
In a frying pan, poach the onion with a drizzle of virgin olive oil; once it has a toasted colour, add the chorizo, which is removed from the pasta water. Fry everything together for a couple of minutes.
3
Add the pasta to the pan. Stir and then season with the Parmesan cheese and pepper.
4
Place one poached egg per person on top of the pasta (it is cooked wrapped in cling film for 4 minutes with a drizzle of oil so that it does not stick to the film).
