Categories: Pasta
Ingredients
- 1 pound fresh fava beans or about 3/4 cup shelled & blanched
- 2 large eggs
- 1 1/2 cup manchego cheese, grated
- 1 teaspoon black peppercorns, roughly crushed under a heavy pan
- kosher salt
- 6 ounces spaghetti, 2 servings
- 1 cup Spanish cured chorizo, diced
- 1/2 teaspoon pimentón
- zest of 1 lemon
- 1 1/2 teaspoon lemon juice
- 1/4 cup parsley, chopped
Directions
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Put a pot of water to boil for the spaghetti. While the water is boiling, break the eggs into a medium sized mixing bowl, add 1 cup of the grated cheese, and cracked black pepper. Lightly beat everything together and set aside.
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Once the water has come to a boil, add a generous amount of salt. The water should taste like the sea. Cook the spaghetti until a bit firmer than al dente.
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While the spaghetti is cooking, lightly brown the chorizo in a medium sized pan. Add in the pimentón and black pepper, cook for a couple more minutes, turn the heat to low. Since this is a fully-cured sausage, it doesn’t need too much cooking. Right before the pasta is ready, add in the fava beans so that they can warm through. Reserve 1 cup of the pasta liquid, strain, and add the spaghetti to the pan of chorizo. Toss the pasta so that it is coated with the goodness in the pan. Turn off the flame, pour in the egg mixture and vigorously stir while at the same time slowly adding the reserved pasta water. You may not need to use all of the water. The pasta is ready once the egg mixture has turned into a creamy, thick sauce. Finally to brighten everything up, add in the lemon zest and juice.
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Serve with more cheese and the chopped parsley.