New York City chef Andrew Carmellini uses Calabrian 'nduja, the spicy, spreadable sausage, to bring loads of delicious heat and flavor to his silky carbonara.
Slideshow: More Pasta Recipes
6 large egg yolks
1 large egg
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
1 pound spaghetti
2 tablespoons extra-virgin olive oi
4 ounces 'nduja (see Note)
Dried oregano, for sprinkling
How to Make It
In a medium bowl, beat the egg yolks with the whole egg and the 1/2 cup of grated cheese.
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 3/4 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 to 5 minutes.
In a large bowl, toss the hot 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.
'Nduja is a spicy, spreadable Calabrian pork sausage. Look for it at Italian food shops and on amazon.com.
Spice-inflected Calabrian red blend.
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