Bring a pan of salted water to the boil with the pasta and cook for 12-15 minutes or until the pasta is cooked. Drain, reserving a mugful of the starchy water for the sauce.
Place the Chef, Paella or a frying pan on the BBQ and add the chorizo slices, garlic and green beans. Fry for a few minutes until the red oil starts to ooze out and the chorizo is beginning to crisp. Turn off the heat and add the pasta to the pan and toss well to combine.
In a bowl combine the cream, parmesan and egg, season generously with black pepper. Add juice from half a lemon and about half of the reserved pasta water – add the rest if the sauce is too thick and needs loosening.
Then add the pasta and chorizo mix to the bowl and give it a good mix. Serve with a final grind of black pepper and some chopped parsley.