A spicy twist on the classic Italian Carbonara, this recipe features a rich carbonara with Nduja, a type of pork sausage flavored with chilis from the Calabrian region of Italy.
Calabrian Carbonara
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Author:
Chef Allison Fasano
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Nduja sausage is what gives this carbonara its Calabrian kick! Feel free to turn up the heat by adding red chili flakes.
Ingredients
-
6 large egg yolks
-
1 large egg
-
½ cup finely grated Pecorino Romano cheese, plus more for serving
-
1 lb pasta (spaghetti, linguini or bucatini)
-
2 tbsp extra-virgin olive oil
-
4 oz nduja
-
Kosher salt
-
Black pepper
Tools:
Directions
In a medium bowl, beat the egg yolks and whole egg with a whisk, then add the ½ cup of Pecorino.
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving ¾ cup of the cooking water.
Meanwhile, in a medium skillet, heat the olive oil. Add the nduja and cook over moderate heat, breaking up the meat with a wooden spoon, until the fat is rendered (3-5 minutes).
In a large bowl, toss the pasta with the nduja. Add the egg mixture and the reserved pasta cooking water and toss aggressively until the pasta is coated in a creamy sauce (about 1 minute). Season with salt and pepper.
Transfer the pasta to shallow bowls or a platter and sprinkle with dried oregano. Serve, passing more cheese at the table.
Recipe Note
Note: Nduja, the spicy, spreadable cured pork sausage from Italy, can be purchased online through specialty food retailers or at gourmet markets.