In a bowl, add your egg yolks and grated parmesan, with a generous amount of black pepper. Mix with a fork and set aside.
Get your pasta on and salt the water. Reserve 8 tablespoons of pasta water.
Add 3 tbsp of pasta water to the chorizo pan, bubble it down.
Add the egg mixture and 3 more tbsp of pasta water. Keep folding it together and adding pasta water until it becomes thick and creamy. Add about 12 drops of lemon juice. This lifts the dish perfectly. Serve with lots of cracked black pepper on top! Enjoy.