Cook tha pasta according pack instructions. Fry in a dry wok 200g sliced chorizo until lightly golden. Get it out of the pan and if you have to much fat also get it out of the pan, just leave a little fat to cook the mushrooms. Cook 250g chesnut mushrooms with 2 chopped spring onions until the mushrooms are soft. Add the chorizo back to the mixture and pour in 250ml cream. Bring to boil shortly, lower the heat and add 100g grated mature cheese. Done! Enjoy!