Ingredients Pasta + Noodles Pasta Carbonara Calabrian Carbonara 5.0 (1) 3 Reviews 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 By Andrew Carmellini Updated on September 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 to 6 Ingredients 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) Kosher salt Pepper Dried oregano, for sprinkling Directions 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. 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. Rate it Print