Place a large pot of water over high heat and bring to a rolling boil. Liberally salt the water and add the spaghetti. Cook the pasta according to the package's directions. Once cooked, drain the pasta, retaining roughly a cup of the cooking liquid. Toss the pasta in a little olive oil and set aside until ready to use.
While the pasta is cooking, heat 1 tablespoon of the olive oil in a large, deep skillet until shimmering. Add the chorizo and sauté until well-browned and cooked through. Transfer the chorizo to a large bowl and set aside.
Return the skillet to the heat and add the remaining olive oil and the butter to the pan. Once the butter is melted and frothy, add the garlic and sauté until fragrant and lightly browned. Add the white wine and lime juice and deglaze the pan. Bring the mixture to a boil and stir in the salt.
Add the cooked pasta to the skillet and toss to coat. Add a little pasta water to thicken the sauce. Stir in the chorizo and the parmesan cheese. Cook, stirring constantly, until the cheese has melted and the chorizo is heated through.
Divide the pasta amongst four plates and garnish with a sprinkling of Spiced Pepitas, chopped cilantro and additional Parmesan cheese. Serve immediately.