Description
A fiery twist on the classic Roman carbonara, this creamy pasta features spicy ‘Nduja sausage, Pecorino cheese, and silky egg yolks for a bold, comforting dish packed with flavor.
Ingredients
Scale
- 400g spaghetti
- 4 large egg yolks
- 100g grated Pecorino Romano
- 75g ‘Nduja sausage
- 1 clove garlic, minced (optional)
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper
- Salt to taste
- 1/2 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- In a mixing bowl, whisk together the egg yolks, grated Pecorino Romano, and black pepper until smooth.
- In a large skillet, heat olive oil over medium heat. Add ‘Nduja and garlic (if using) and cook until melted and fragrant. Turn off the heat.
- Reserve 1/2 cup of pasta water, then drain the spaghetti and add it to the skillet with the ‘Nduja.
- Remove skillet from heat and add the egg and cheese mixture, tossing quickly to coat the pasta. Add reserved pasta water as needed to create a creamy sauce.
- Season with additional black pepper and more cheese if desired.
- Serve immediately while hot.
Notes
- Use high-quality Pecorino or Parmigiano for best flavor.
- Adjust ‘Nduja to taste depending on your spice preference.
- To reheat leftovers, add a splash of water and warm gently while tossing.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg
Keywords: carbonara, nduja, spicy pasta, creamy pasta, italian pasta recipe, nduja recipes