Smoked Scamorza and Chorizo Carbonara

How to make it

1. Bring a large pot of salted water to the boil, ready to cook the pasta.
2. Finely slice the Chorizo into small 1cm pieces and dice the shallot. Whisk together the eggs and extra yolks in a small bowl and set aside. Finely grate the two cheeses.
3. In a large frying pan, add a drizzle of olive oil, the shallot and Chorizo, plus a good pinch of black pepper. Fry over medium heat for a couple of minutes, until fragrant and the onion starts to turn translucent.
4. Add the fresh pasta to the pot of boiling water and cook for 2-3 minutes. It should be slightly underdone, as it will continue cooking in the sauce.
5. Remove the pasta, keeping the pot of water. Add the pasta to the pan with the Chorizo, turn off the heat and mix gently. Allow to cool for a minute.
6. Add the cheeses and 1/4 cup of the pasta water and start mixing together. The cheese will begin to melt and combine with the water.
7. Pour over the egg mix and add another 1/4 cup of hot pasta water. Keep stirring until the egg combines with the cheese and water to make a silky sauce. If it looks too thick, add more water and keep mixing until it reaches your desired consistency. Season with black pepper and serve immediately.