Super Easy Nduja Carbonara
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Ingredients
- 1 tbsp olive oil
- 100g diced guanciale (or pancetta)
- 2 tsp nduja paste
- 4 large egg yolks
- 90g grated Parmesan
- 1 tsp cracked black pepper
- 400g pacheri pasta
Method
- Cook your pasta in salted boiling water (10โ12 mins) until al dente.
- While the pasta is cooking, Add the guanciale to a pan with olive oil and cook until golden and crispy. Stir in the nduja, then add 2โ3 ladles of pasta water and let it gently simmer.
- In a bowl, whisk together the egg yolks, Parmesan, and black pepper until smooth.
- Drain the pasta and add it straight into the pan with the nduja and guanciale. Take the pan off the heat, then stir through the egg mixture, mixing until the sauce turns silky and coats every piece.
- Serve immediately with extra Parmesan and a crack of black pepper.