Deviations from the recipe as written are using whole eggs instead of egg yolks, using "chorizo sausage" rather than actual chorizo because I'm a doofus and got the wrong thing from the grocery store, and adding a post-mixing cooking stage because without that it turned out pretty slimy.
- 3 large eggs
- 128mL mascarpone
- 256mL freshly grated parmesan
- 500g spicy pork "chorizo" sausages
- 1 bulb black garlic, thinly sliced
- 500g dried spaghetti
- salt and black pepper
- In a wok, whisk together the eggs, mascarpone, parmesan, some salt, and a generous amount of freshly grated black pepper.
- Peel and break up the sausages. Cook in a saucepot or deep skillet over medium heat until cooked through.
- Add the garlic. Cook, stirring, until fragrant, ~3 minutes.
- Meanwhile, boil water and cook the spaghetti.
- When cooked molto al dente or even a bit harder than that (say, 75% of the rated cooking time), drain, reserving >500mL of the cooking water.
- Immediately add the pasta and 375mL of the water to the pot with the sausages and garlic. Toss together until the pasta is at the desired firmness and the water mostly absorbed.
- Pour the whole thing into the wok with the eggs and cheese.
At this point, if all went according to plan, the heat from the pasta and sausage will set the eggs until they are less of a sauce and more of a delicious coating clinging to the pasta and sausage.
In practice, I find things don't usually go according to plan, leaving you with pasta swimming in slimy egg glop. Which is why we used a wok here.
- Swap out the pot for the wok and cook, tossing and stirring, until the eggs set and the sauce reaches the desired consistency.