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Nduja Carbonara Pasta

Deborah Mele
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main
Cuisine Italian
Servings 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
  • 1/2 Cup Grated Pecorino Romano Cheese
  • 1 Teaspoon Cracked Black Pepper
  • 1/3 Cup Finely Chopped Fresh Parsley Leaves
  • 1 Pound Spaghetti or Bucatini


  • Grated Pecorino Romano Cheese


  • Bring a large pot of lightly salted water to a rolling boil for the pasta.
  • 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.
  • Stir in the nduja and mix well.
  • Keep warm.
  • Drop the pasta into the water and cook until “al dente” according to the package instructions.
  • As the pasta is cooking, warm a large serving bowl.
  • Place the egg yolks in the bowl along with the cheese mixture along with the ground pepper.
  • Use a whisk and blend until well mixed.
  • Drain the pasta, reserving a small cup of the pasta water, then return the pasta to the pot.
  • Add the warm guanciale or pancetta and nduja mixture, and toss to mix well.
  • 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.
  • Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.