Method

• 1.
  Bring a large saucepan of water to the boil over high heat.
• 2.
  Place chorizo and oil in a cold frypan, then place over medium heat. Once it begins to sizzle and the fat starts to render, cook, stirring, for 6 minutes or until crisp.
• 3.
  Meanwhile add the pasta to the water and cook until al dente.
• 4.
  Add the garlic and rosemary to the chorizo and cook for 30 seconds until fragrant then remove from the heat.
• 5.
  Use tongs to remove pasta from the water and place into the pan of chorizo, allowing excess water to follow along with 1/3 cup water.
• 6.
  Return the water to just below a simmer. Add the vinegar then gently lower in the two eggs using two small bowls. Poach for 2 minutes for very soft eggs.
• 7.
  Toss the pasta with half the parmesan and a little more water if needed and parsley and divide between bowls. Top with the eggs.
• 8.
  Sprinkle with extra parmesan, parsley and cracked pepper.