For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.

Bring a large pot of water to a boil over high heat.

Meanwhile, heat olive oil in a sauté pan over medium heat. Add the chorizo, breaking it up into small pieces, and cook until no longer pink.

In a separate bowl, beat together eggs and Parmesan cheese.

Add garlic and rosemary to the chorizo and cook for 30 seconds until fragrant, then remove the pan from the heat.

Cook the spaghetti in the boiling water until al dente, then use tongs to transfer it directly to the chorizo pan.

Mix in the egg-Parmesan mixture, tossing the pasta until coated. Gradually add reserved pasta water as needed until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.

Heat the oil in a pan over medium heat. Saute the peas until hot about 2 - 3 minutes. Season with salt and pepper.

Plate the salad: Portion the lettuce wedges. Top with tomatoes, red onion, crumbled blue cheese, and chives.

In a bowl mix the ingredients for the dressing. Dress the salad before serving.

Serve chorizo carbonara with peas, salad, cucumber water, and dates for dessert.