Nduja Carbonara Pasta
Recipe Type: Main
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 servings
  • 2 Tablespoons Olive Oil
  • 6 Ounces Diced Guanciale or Pancetta
  • 4 Ounces Nduja At Room Temperature
  • 6 Large Egg Yolks At Room Temperature
  • ½ Cup Grated Pecorino Romano Cheese
  • 1 Teaspoon Cracked Black Pepper
  • ⅓ Cup Finely Chopped Fresh Parsley Leaves
  • 1 Pound Spaghetti or Bucatini
  • Grated Pecorino Romano Cheese
  1. Bring a large pot of lightly salted water to a rolling boil for the pasta.
  2. In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the guanciale or pancetta until crispy, about 6 minutes.
  3. Stir in the nduja and mix well.
  4. Keep warm.
  5. Drop the pasta into the water and cook until “al dente” according to the package instructions.
  6. As the pasta is cooking, warm a large serving bowl.
  7. Place the egg yolks in the bowl along with the cheese mixture along with the ground pepper.
  8. Use a whisk and blend until well mixed.
  9. Drain the pasta, reserving a small cup of the pasta water, then return the pasta to the pot.
  10. Add the warm guanciale or pancetta and nduja mixture, and toss to mix well.
  11. Add the drained, steaming hot pasta into the bowl with the eggs, along with a little of the pasta water, toss vigorously to lightly cook the eggs and coat the pasta with the egg mixture.
  12. Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.
Recipe by Honest Cooking at https://honestcooking.com/nduja-carbonara-pasta/