WP. Very simple but evidently considered slightly decadent. They included a recipe for homemade Chorizo, which I've included here.
Ingredients
Kosher salt
8 ounces dried multi-grain spaghetti or linguine
1 tablespoon olive oil
1 pound (approximately 2 cups) fresh chorizo (may substitute 12 ounces cured chorizo, cut into very small dice)
3 large egg yolks
3/4 cup heavy cream (may substitute low-fat milk)
Freshly ground black pepper
Instructions
1. Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt, then add the pasta and cook according to the package directions. Drain; return the empty pot to the just-used burner on the stove (turned off).
2. Meanwhile, heat the oil in a large skillet (preferably nonstick) over medium heat. Slit and discard the chorizo casings if necessary. Add the chorizo to the skillet in pinches; cook for about 15 minutes, stirring with a wooden spoon to break up clumps. As it fries, the sausage should form succulent little nuggets and crumbs, with crisped edges.
3. Beat the egg yolks and cream together in a liquid measuring cup; season lightly with pepper to taste.
4. Return the drained pasta to the (empty) pot it was cooked in, then tip in the chorizo and a little of its rendered fat in the skillet. Use 2 forks to stir in the egg yolk-cream mixture so that a lightly colored sauce forms and the pasta is evenly coated. Divide among individual plates; sprinkle each portion generously with pepper. Serve hot.