4 Lisduff turkey rashers, thinly sliced
4 slices chorizo, thinly sliced
3 free range egg yolks
100g Parmesan cheese(in a block to be grated)
100g spaghetti/linguini per person( try to use fresh egg pasta), or make your own!
Bring a pot of salted water to the boil, add pasta and cook for 3 mins.
While water is coming to the boil, add grated Parmesan to the 3 egg yolks in a bowl. Also get a pan on a medium heat. When the pan comes up to heat add the chorizo to a dry pan, the natural oils will come out of the chorizo which the pasta will soak up, for more flavour. When the chorizo is crispy add the turkey rashers and cook quickly. Once cooked. Add your cooked pasta to the pan and toss. Do not throw out pasta water!! Add egg mix to the pan and move quickly, being sure not to cook eggs to quick which will cause them to scramble.
Use the pasta water as your stock and add to pan to loosen the dish. Add as much water as needed to get the consistency you desire. To finish add chopped parsley and a squeeze of fresh lemon juice. Grate Parmesan over the final dish.