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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 

September 2016

Gallery

Credit: © Christina Holmes

Recipe Summary test

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat the egg yolks with the whole egg and the 1/2 cup of grated cheese.

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  • 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.

Notes

'Nduja is a spicy, spreadable Calabrian pork sausage. Look for it at Italian food shops and on amazon.com.

Suggested Pairing

Spice-inflected Calabrian red blend.

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