200g dried egg tagliatelle

200g chorizo, diced

2 generous dessert spoons of full fat cream cheese

1 clove of garlic, peeled

Olive oil


Chorizo & cream cheese tagliatelle

preparation 5 mins • you cook for 8 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


This recipe is a good example of how a few simple ingredients, combined correctly, can create delicious flavour. Strands of tagliatelle are coated in the oil released from gorgeous lightly fried chorizo. Next you add in a big whack of richness from cream cheese and freshness from chopped parsley. The end result - an easy, cheap meal for any night of the week.

Large pan of salted boiling water for the pasta

Large frying pan/wok for the chorizo

Spoons to stir


Something to bash the garlic with - I use the flat of a knife


Before you start, put a large pan of salted boiling water on the hob, drop in the tagliatelle and cook for 3 mins. Meanwhile, have the other ingredients ready. Put a large frying pan/wok on the hob, off the heat. After the pasta has had 3 mins, click here!


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Pop a large pan of salted boiling water on the hob, and drop in the tagliatelle. Cook the tagliatelle for 3 mins before putting a frying pan/wok on the hob without turning the heat on. Pour a tablespoon of olive oil into the new pan.

Bash a clove of garlic and place the whole clove into the cold pan, then turn the hob onto a high heat. Move the garlic around the pan for about 2 minutes, until it turns golden, then remove it. Add the chorizo to the pan for 2 minutes until it is just starting to crisp, then turn the heat off everything and drain your pasta which will be cooked by now.

Tip the pasta into the frying pan/wok and stir to get it coated in the lovely chorizo oil. Add in 2 generous dessert spoons of cream cheese and stir. Lastly, add a large handful of chopped fresh parsley, a pinch of salt & pepper and stir.

To serve, simply divide between two bowls or plates!

I hope that you enjoy it.

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