Peel skin off chorizo, crumble into a frying pan and fry until crisp. Add your crushed garlic and a handful of rosemary leaves to the pan.

In a bowl, add your egg yolks and grated parmesan, with a generous amount of black pepper. Mix with a fork and set aside.

Get your pasta on and salt the water. Reserve a mug of pasta water.

Add a splash of pasta water at a time to the chorizo pan, bubble it down.

Once pasta is al dente add it to your chorizo. Take the pan off the heat. Fold the chorizo through the pasta.

Add the egg mixture and a little more of the pasta water. Keep folding it together and adding more until it becomes thick and creamy. Add a big squeeze of lemon juice. This lifts the dish perfectly. Serve with lots of cracked black pepper on top! Enjoy.