Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition

One of my favorite things about Italian cuisine is its deep regional diversity. Almost every region has its own specialties—some dishes overlap between neighboring areas, but each region’s cuisine remains uniquely distinct. My husband’s father is from Calabria, so he grew up with food that packed more heat than I was used to. Over the years, though, I’ve come to love the addition of dried chili peppers in many of our family favorites. One Calabrian specialty we all adore is ’nduja, a soft, spicy, spreadable salami. Traditionally made with pork shoulder, belly, tripe, roasted peppers, and a blend of spices, ’nduja has become much easier to find in the U.S. in recent years—most well-stocked grocery stores now carry it.

I love a classic spaghetti carbonara as much as the next person, but I also enjoy experimenting with new flavors in traditional dishes. ’Nduja melts beautifully into the sauce, evenly coating each strand of pasta with its bold, spicy richness. The eggs and cheese help mellow the heat while enhancing the deep pork flavor. For my carbonara base, I use only egg yolks and gently warm them before mixing with the pasta—this extra step helps prevent the eggs from breaking, ensuring a silky, perfectly emulsified sauce.

Why You’ll Love This Recipe:

• A Spicy Twist on a Classic: This recipe keeps the essence of traditional carbonara while at the same time adding the wonderfully spicy, smoky flavors of nduja.
• Perfectly Balanced Heat: The nduja blends into the sauce, adds a touch of spice without completely overpowering the dish.
• Authentic Italian Ingredients: Made with guanciale, Pecorino Romano, and fresh egg yolks, the core of the recipe is a very authentic Italian carbonara.

Ingredients You’ll Need:

Olive Oil

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Guanciale or Pancetta

Nduja

Egg Yolks

Pecorino Romano Cheese

Cracked Black Pepper

Fresh Parsley

Spaghetti or Bucatini

Equipment You’ll Need:

• Large Frying Pan: For crisping the guanciale and melting the nduja.
• Large Pot: To cook the pasta.
• Mixing Bowl: For whisking the egg yolks and cheese.
• Tongs or Pasta Spoon: Helps toss the pasta evenly with the sauce.
• Grater: For freshly grating Pecorino Romano.

Important Cooking Tips:

• Use Room Temperature Eggs: This helps prevent the eggs from scrambling when mixed with the pasta.
• Reserve Pasta Water: The starchy water is key to emulsifying the sauce and creating that signature creamy texture.
• Work Quickly: Toss the pasta immediately off the heat with the egg mixture to coat it smoothly without curdling.
• Adjust Spice Levels: Nduja packs a punch—start with a little and add more to taste. If you prefer a milder heat, reduce the amount or mix it with a bit of butter.
• Choose the Right Pasta: Bucatini, with its hollow center, soaks up the sauce beautifully, while spaghetti provides a more traditional style carbonara.

Planning Ahead:

• Prep the Ingredients First: Since carbonara comes together quickly, have everything ready before you start cooking.
• Keep Nduja at Room Temperature: This makes it easier to incorporate into the dish, ensuring a smooth, even sauce.

Storing, Freezing, Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Freezing: Not recommended, as the egg-based sauce can become grainy when thawed.
• Reheating: Warm gently in a pan over low heat, adding a splash of water or extra cheese to restore creaminess. Avoid microwaving, as it can cause the sauce to separate.

FAQ:

Q: Can I make this dish without nduja?
A: Yes! If you want a more traditional carbonara, simply omit the nduja and follow the classic method. However, the whole point of this version is the added ndjua…

Q: What if I can’t find guanciale?
A: Pancetta is the best substitute, but thick-cut bacon can also work in a pinch.

Q: Can I use whole eggs instead of just yolks?
A: You can, but the sauce won’t be as rich and creamy. Yolks provide a smoother, more velvety texture.

Q: My sauce turned out too dry—what went wrong?
A: Carbonara sauce thickens as it sits, so be sure to toss it with reserved pasta water to keep it silky.

Q: How spicy is nduja?
A: It’s moderately spicy, but the heat level varies by brand. Start with a small amount and adjust to taste.

Substitutions and Allergies:

• Gluten-Free: Use gluten-free pasta and ensure the nduja is gluten-free (some brands contain fillers).
• Dairy-Free: Swap Pecorino Romano for a dairy-free hard cheese alternative.
• Egg-Free: The egg yolks are essential for the creamy sauce, but you can try a plant-based carbonara using cashew cream instead.

Beverage Pairings:

• Italian White Wine (Vermentino or Greco di Tufo): Crisp, citrusy wines balance out the richness of the dish.
• Lambrusco: A lightly sparkling red that complements the spicy nduja and salty Pecorino.
• Negroni or Aperol Spritz: Classic Italian aperitifs that contrast the creamy, indulgent pasta with a refreshing bitterness.

How to Make Nduja Spaghetti Carbonara

Step 1: Cook the Guanciale and Nduja

• Heat the olive oil in a large frying pan over medium heat.
• Add the guanciale or pancetta and cook until crispy, about 6 minutes.
• Stir in the nduja and mix well until melted and incorporated. Keep warm.

Step 2: Cook the Pasta

• Bring a large pot of lightly salted water to a rolling boil.
• Add the spaghetti or bucatini and cook until al dente, according to the package instructions.

Step 3: Prepare the Egg Mixture

• While the pasta is cooking, warm a large serving bowl.
• In the bowl, whisk together the egg yolks, grated Pecorino Romano, and cracked black pepper until well combined.

Step 4: Assemble the Carbonara

• Drain the pasta, reserving about 1/2 cup of the pasta water.
• Return the pasta to the pot and toss it with the warm guanciale and nduja mixture.
• Quickly transfer the pasta to the bowl with the egg mixture, tossing vigorously to coat the noodles while slowly adding a little pasta water to help emulsify the sauce.
• Continue tossing until the eggs thicken into a creamy sauce without scrambling.

Step 5: Serve

• Divide the pasta among serving bowls.
• Sprinkle with fresh parsley and additional grated Pecorino Romano cheese. Serve immediately.

Recipe Notes:

• Avoid scrambling the eggs: Be sure to toss the pasta quickly in the egg mixture off the heat to create a creamy sauce.
• Adjusting spice levels: Nduja has a bold, spicy flavor—use less for a milder taste or more for a spicier kick.
• Choosing pasta: Bucatini works very well due to its hollow shape, which traps more sauce, but a traditional spaghetti is a sure bet as well.

Nduja Spaghetti Carbonara

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5 from 4 reviews

• Author: Deborah Mele
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Nduja Spaghetti Carbonara takes the beloved classic and adds a spicy, smoky twist with nduja, the spreadable Calabrian salami.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 6 ounces (170g) diced guanciale or pancetta
• 4 ounces (115g) nduja, at room temperature
• 6 large egg yolks, at room temperature
• 1/2 cup (50g) grated Pecorino Romano cheese, plus extra for serving
• 1 teaspoon cracked black pepper
• 1/3 cup (8g) finely chopped fresh parsley leaves
• 1 pound (450g) spaghetti or bucatini

To Serve:

• Additional grated Pecorino Romano cheese

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Instructions

Step 1: Cook the Guanciale and Nduja

• Heat the olive oil in a large frying pan over medium heat.
• Add the guanciale or pancetta and cook until crispy, about 6 minutes.
• Stir in the nduja and mix well until melted and incorporated. Keep warm.

Step 2: Cook the Pasta

• Bring a large pot of lightly salted water to a rolling boil.
• Add the spaghetti or bucatini and cook until al dente, according to the package instructions.

Step 3: Prepare the Egg Mixture

• While the pasta is cooking, warm a large serving bowl.
• In the bowl, whisk together the egg yolks, grated Pecorino Romano, and cracked black pepper until well combined.

Step 4: Assemble the Carbonara

• Drain the pasta, reserving about 1/2 cup of the pasta water.
• Return the pasta to the pot and toss it with the warm guanciale and nduja mixture.
• Quickly transfer the pasta to the bowl with the egg mixture, tossing vigorously to coat the noodles while slowly adding a little pasta water to help emulsify the sauce.
• Continue tossing until the eggs thicken into a creamy sauce without scrambling.

Step 5: Serve

• Divide the pasta among serving bowls.
• Sprinkle with fresh parsley and additional grated Pecorino Romano cheese. Serve immediately.

Notes

Avoid scrambling the eggs: Be sure to toss the pasta quickly in the egg mixture off the heat to create a creamy sauce.

Adjusting spice levels: Nduja has a bold, spicy flavor—use less for a milder taste or more for a spicier kick.

Choosing pasta: Bucatini works very well due to its hollow shape, which traps more sauce, but a traditional spaghetti is a sure bet as well.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 300g
• Calories: 720
• Sugar: 2g
• Sodium: 950mg
• Fat: 38g
• Saturated Fat: 14g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 66g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 220mg