45 MINS / EASY
A dish that combines tradition and modernity. Simple but worthy of the best palates.
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.
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.
Add the pasta to the pan. Stir and then season with the Parmesan cheese and pepper.
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).