Creamy bucatini with chorizo and mushrooms

Method

1. Put the oil and diced chorizo in a cold frying pan, then set it over a low-medium heat and cook for 3-5 minutes, stirring regularly, to help the red oil render out of the sausage.
2. Add the shallot and cook for a few minutes, stirring to coat in the oil, then add the mushrooms. Cook for 5 minutes until the shallots are very soft and the mushrooms have shrunk and released their liquid.
3. Bring a large pan of salted water to the boil. Add the bucatini and cook for 8 minutes, stirring occasionally.
4. Meanwhile, add the peas and cream to the chorizo mixture, stirring well. Turn the heat down to low and leave to gently reduce while the pasta cooks.
5. Drain the pasta, reserving a cup of pasta water, then stir the pasta through the sauce with the lemon zest and most of the tarragon (or parsley), adding a splash of pasta water to loosen. Mix vigorously to emulsify the sauce, then divide among bowls. Serve sprinkled with salt, pepper and the remaining herbs.