Photo/Recipe by HelloMyDumpling A diet that incorporates a balance of protein, carbohydrate and healthy fats, plus an array of vitamins and minerals, is essential when it comes to striving for peak performance and staying healthy.
Enter this pasta dish. With such a short list of ingredients, making sure that you are using the best quality chorizo, eggs, and cheese makes all the difference. Definitely use chorizo from Spain and definitely use eggs from hens that happily peck at bugs all day long. Chorizo that is actually made in Spain is a revelation; you will think back to all your previous chorizo purchases and wonder why those inferior versions even exist.
Now, to the sauce. The key - lots of vigorous stirring and adding a bit of reserved pasta water to help temper the eggs.
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RECIPE:
1 pound fresh fava beans or about 3/4 cup shelled & blanched (swap with peas if fava beans are not available)
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 pimenton
Zest of 1 lemon
1 1/2 teaspoon lemon juice
1/4 cup parsley, chopped
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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.
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.
While the spaghetti is cooking, lightly brown the chorizo in a medium sized pan. Add in the piment?n 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.
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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.
Serve with more cheese and the chopped parsley.
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