Creamy Chorizo, Fennel and Spinach Fettuccine

Steps

1. a medium pot of salted water to the boil.
2. Shake fettucine to separate strands, cook in boiling water for 3–4 minutes, until just tender. Add peas for the last 30 seconds. Reserve ¼ cup pasta water, drain, return to pot with a drizzle of olive oil and cover.
3. While pasta is cooking, thinly slice onion; remove fronds from fennel, chop and set aside; cut fennel bulb in half then thinly slice lengthways.
4. While pasta cooks, heat a drizzle of olive oil in a deep fry-pan on high heat. Cook chorizo for 3–4 minutes, breaking up with a spoon, until golden. Remove with a slotted spoon, reserving oil. Reduce heat to medium. Cook onion and fennel (not fronds) for 2–3 minutes until tender, taking care not to burn.
5. Return chorizo to pan, remove from heat and stir through crème fraîche.
6. Working quickly, add chorizo mixture to pasta pot, along with egg, parmesan, spinach, fennel fronds and reserved pasta water. Season with salt and pepper and toss gently to combine. The residual heat of ingredients will cook the egg.
7. Divide creamy chorizo, fennel and spinach fettuccine between bowls or plates. Sprinkle with parmesan, if desired and squeeze over lemon juice.