Ingredients
2 handfuls dried spaghetti
1/4 pound cured Spanish chorizo, roughly chopped
3 egg yolks
25 +/- grams butter
1 pinch Thyme, dried or fresh
1/4 cup grated parmesan cheese
cracked black peper
Method
Sources
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Wide carbon steel pan — develops the prized socarrat crust
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
5-ply bonded stainless — searing, fond development, deglazing
Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
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In a sauce-pan, bring water to a boil and cook spaghetti to taste. While spaghetti is cooking, mix in a bowl the butter, egg yolks, parmesan cheese, and thyme together. It should be the consistency of a thick cake batter. If not, add a bit more butter. Drain the pasta and set aside. Add the chorizo to the sauce pan over a medium heat, no need for oil. Once the chorizo is lightly brown, turn the heat to low. Add the pasta and butter egg mixture to the pan quickly. Toss until coated then remove from heat. Serve with fresh cracked black peper.