Mix the egg and Parmesan

• In a small bowl, combine the egg yolks, half of the grated Parmesan and a really generous amount of black pepper.
• Mix well with a fork and set aside.

Fry the chorizo

• Heat a pan until hot, then add the diced chorizo.
• Fry over medium-high heat until the oils render out and the chorizo is slightly crispy.

Cook the orzo

• Cook the orzo in boiling, generously salted water for about 5 minutes.
• Drain, reserving about two mugfuls of the pasta water.

Combine chorizo and orzo

• Add a ladle of the reserved pasta water to the chorizo and let it bubble for a minute.
• Add the cooked orzo and stir everything together well.

Make it creamy

• Remove the pan from the heat, then add the egg and Parmesan mix and stir really well until it starts getting creamy.
• Add the remaining Parmesan and keep stirring until you have a lusciously silky, creamy texture.
• Add a little more pasta water if it looks a bit dry.

Serve

• Serve straight away in big bowls.
• Top with extra Parmesan if you like.