The Ultimate Carbonara with ‘Nduja
This is quite close to the classic carbonara, but adds spicy ‘nduja for extra flavour.
Print Pin RateServings: 2
Ingredients
- 250 g pasta I used bucatini
- 150 g pancetta diced
- 50 g ’nduja
- 40 g parmesan grated
- 40 g pecorino grated
- 1 large egg
- 2 egg yolks
- ½ tsp black pepper
Instructions
- Cook the pasta in salted boiling water for 2 minutes less than the packet says. Scoop out a mug of pasta water before draining.
- In a small bowl, mix the parmesan, pecorino, egg, egg yolks and black pepper with a fork until you’ve got a smooth paste.
- In a large frying pan, cook the pancetta over a medium-high heat for about 5 minutes, until golden and crisp.
- Add the ’nduja and stir for about a minute until it melts and coats the pancetta.
- Add a ladle of pasta water, then turn off the heat.
- Toss the cooked spaghetti through the pancetta and ’nduja mix.
- Pour in the cheese and egg mixture, using tongs to toss everything together until it forms a silky sauce.
- If it’s too thick, splash in a bit more pasta water until it looks glossy.
- Taste and adjust the seasoning if needed, then serve straight away with extra cheese and a good grind of black pepper.
