Spicy carbonara with nduja

Recipe for creamy, spicy carbonara with nduja.

Course Lunch, Main course

Cuisine Italian

Nøgleord Easy pasta

Total Time 30

Servings servings

Calories 939kcal

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.