Carbonara Calabrese (Spicy 'Nduja Carbonara)
A spicy twist on classic carbonara featuring creamy egg-cheese sauce, fiery 'nduja, and crispy guanciale over perfectly al dente pasta.
Equipment
Ingredients
Ingredients
pasta of choice
300 g
'nduja
150 g
guanciale (cubed)
80 g
egg yolks
4 pcs
Pecorino Romano (freshly grated)
150 g
freshly cracked black pepper
40 cracks
salt
15 g
Instructions
Render the guanciale
Cook the guanciale slowly to render fat and crisp it.
Prepare the egg and cheese mixture
Mix egg yolks with Pecorino and black pepper into a thick paste.
Cook the pasta
Boil pasta 3 minutes shy of al dente in salted water.
Toast the black pepper
Toast additional black pepper in the rendered fat.
Make the 'nduja sauce
Add 'nduja and pasta water to create a silky sauce.
Add the pasta
Transfer pasta to skillet and toss to coat.
Temper the eggs
Slowly add hot pasta water to the egg mixture.
Finish the carbonara
Remove from heat, add egg mixture and toss to create silky sauce.
Adjust the consistency
Add pasta water as needed to reach desired sauce texture.
Serve
Plate and garnish with crispy guanciale, black pepper, and Pecorino.
Storage
Best enjoyed immediately. Reheating may cause sauce to separate.
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