Creamy chorizo spaghetti with poached eggs

Method

1. Bring 2 large pans of water to the boil. Cook the spaghetti in one pan of boiling water until just al dente (2 minutes less than the pack cooking instructions), then drain, reserving 200ml of the cooking water.
2. Fry 120g diced chorizo in a frying pan until crisp, then stir in a the cream cheese, the cooked spaghetti and reserved cooking water with a generous grind of black pepper.
3. Toss everything together over a medium heat until glossy (2-3 minutes). Stir in a handful of chopped fresh parsley, some salt and black pepper.
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4. Meanwhile, reduce the second pan of water to a simmer, swirl it with a spoon and poach 4 eggs for 3-4 minutes until the whites are set and the yolks are still runny. Dry on kitchen paper.
5. Divide the spaghetti among 4 warmed serving bowls and top each with a poached egg, black pepper and a little extra parsley.