Creamy ’nduja pasta
This spicy take on a carbonara uses ’nduja, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic.
Method
Cook the spaghetti in boiling salted water according to the packet instructions until al dente.
Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.
Heat the olive oil in a large frying pan over a medium heat.
Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.
Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.
Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.
Serve immediately, with extra Parmesan and freshly ground black pepper.
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