Chorizo and poached egg tagliatelle

This simple pasta dish with poached egg is quick to make and completely delicious.

  • 30 mins cooking
  • Serves 4
  • Print
The gooey yolk, combined with salty chorizo, garlic and parmesan make a delightful flavour combination.
This quick and easy to make pasta is your new go-to dish.
Looking for more pasta dishes?


  • 3 fresh chorizo sausages (450g)
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 cloves garlic, crushed
  • 500 grams tagliatelle pasta
  • 2 tablespoons white vinegar
  • 4 eggs
  • ¾ cup (60g) coarsely grated parmesan
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  • 1
    Remove chorizo from their casings; finely chop sausage meat until it resembles mince.
  • 2
    Heat 1 tablespoon of the oil in a large frying pan over high heat; cook chorizo, stirring occasionally, for 4 minutes or until golden. Add garlic; cook, stirring, for 1 minute. Remove pan from heat; cover to keep warm.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water until tender. Drain, reserving ¼ cup (60ml) cooking liquid. Return pasta to pan; cover to keep warm.
  • 4
    Half-fill a large frying pan with water; bring to the boil. Stir in vinegar. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in pan, return water to the boil. Cover pan, turn off heat; stand for 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on paper towel-lined plate briefly to blot up any poaching liquid.
  • 5
    Working quickly, add chorizo mixture to pasta with half the parmesan, remaining oil and enough reserved cooking liquid to create a coating consistency; season to taste.
  • 6
    Serve pasta topped with eggs, remaining parmesan and parsley.


Try to get the freshest free-range eggs available when poaching as the whites will set better and keep their shape.Recipe is not suitable to freeze.

More From Women's Weekly Food