1 lbs of chorizo
1/4 cup cilantro (chopped)
1 lb pasta
1 cup Parmesan cheese (shredded)
3 tbspns extra virgin olive oil
1 tspns of pepper
Cook pasta to al dente and save 1-2 cups of pasta water.
Combine eggs, black pepper, and Parmesan cheese in bowl. Mix well and set aside.
In a large skillet, add 3 tbspn of EVOO add chorizo.
If your chorizo is still in its casing, squeeze the meat out into the skillet. Break up the chorizo using a metal or plastic spatula. Cook until meat is cooked through. 3-5 min.
Mix in pasta and pasta water (1 cup first) and stir for 1-2 minute mixing the juices from chorizo in with the pasta. Add more water if needed.
Remove from heat, add the egg and cheese mixture. Stir immediately to combine pasta with cheese mixture.
Garnish with cilantro