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
Chef Allison Fasano
4
10 minutes
20 minutes
Italian
Entree
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
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Mixing Bowl
Whisk
Skillet
Wooden Spoon
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.