Creamy, spicy spaghetti carbonara with nduja.
My recipe for spicy carbonara with nduja is made the classic way with eggs, Parmesan/pecorino and pancetta. The nduja gives it a good spicy kick, which really suits the richness of the dish.
Traditionally, guanciale (cured pork cheek) is used in a carbonara, but as it can be hard to get hold of, this recipe is made with pancetta, – so everyone can join in. But use whichever you prefer and can get hold of.
Top your spicy spaghetti carbonara with plenty of freshly ground pepper and a sprinkling of chilli flakes before serving.
Spicy carbonara with nduja
Recipe for creamy, spicy carbonara with nduja.
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Ingredients
- 5 whole eggs
- 250 g pancetta (or guanciale, about 200 g)
- 150 g Parmesan, finely grated
- 50 g pecorino, finely grated (can be replaced with Parmesan)
- 3-4 tbsp nduja
- 400 g spaghetti
- 150-200 ml pasta cooking water
- Freshly ground black pepper
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Method
- Cut the pancetta into strips or dice and put it in a cold frying pan.Turn the heat to medium and let the pancetta slowly turn crisp and golden. This usually takes 10-15 min.
- Meanwhile, cook the pasta al dente in plenty of lightly salted water. The pasta will cook a little further in the pan.Take care not to over-salt the pasta water. Both the Parmesan and the pancetta going into the dish are quite salty, – so if the cooking water is very salty too, the dish can simply end up too salty.
- When the pancetta is crisp, add the nduja, – and heat it through until it melts.
- Whisk the eggs, Parmesan and pecorino together in a bowl, – add 100 ml of the pasta water and season generously with freshly ground pepper.
- Add the pasta to the pan, – ideally lifting it straight from the pot with tongs so a little pasta water comes along with it. KEEP the rest of the pasta water.
- Toss the pasta thoroughly with the pancetta and nduja in the pan, and add 50 ml of pasta water.Turn the heat right down to very low.
- Pour the egg mixture over the pasta and toss the pasta in the creamy egg mixture. Keep tossing the pasta in the pan until the sauce slowly thickens and coats the pasta.
- Season your spicy carbonara with plenty of freshly ground pepper, and a little salt if you think it needs it.
- Serve with a sprinkling of chilli flakes on top, if you like.
Nutrition
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Hvor har du købt din nduja?
Vi har lige fundet det i Meny
Hej Mia
Info er hermed givet videre:)
Så det også selv i Kvickly her i weekenden 🙂
Dbh Dianna