Description
A Calabrian twist on a classic! This spicy spaghetti carbonara features nduja, a spreadable salami, for a smoky, fiery kick.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 6 oz (170 g) diced guanciale or pancetta
- 4 oz (115 g) nduja, at room temperature
- 6 large egg yolks, at room temperature
- 1/2 cups (50 g) grated Pecorino Romano cheese, plus extra for serving
- 1 tsp cracked black pepper
- 1/3 cups (8 g) finely chopped fresh parsley leaves
- 1 lbs (450 g) spaghetti or bucatini
- Additional grated Pecorino Romano cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- Divide the pasta among serving bowls. Sprinkle with fresh parsley and additional grated Pecorino Romano cheese. Serve immediately.
Notes
- For a smoother sauce, use a food processor to finely mince the nduja before adding it to the pan.
- If you don’t have guanciale or pancetta, substitute with 6 oz of thick-cut bacon, rendering the fat before adding the nduja.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently over low heat, adding a splash of pasta water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 2
- Sodium: 800
- Fat: 45
- Saturated Fat: 15
- Unsaturated Fat: 25
- Trans Fat: 0g
- Carbohydrates: 70
- Fiber: 5
- Protein: 25
- Cholesterol: 250