Chicken Recipes
Creamy nduja pasta
This spicy take on a carbonara uses Creamy nduja pasta, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic.
Ingredients
- 400g/14oz dried spaghetti
- 4 free-range eggs
- 50g/1¾oz Parmesan, finely grated, plus extra to serve
- 50g/1¾oz pecorino, finely grated
- 1 tbsp extra virgin olive oil
- 100g/3½oz ‘nduja
- 2 garlic cloves, finely chopped
- salt and freshly ground black pepper
Method for Creamy nduja pasta
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Cook the spaghetti in boiling salted water according to the packet instructions until al dente.
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Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.
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Heat the olive oil in a large frying pan over a medium heat.
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Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.
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Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.
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Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.
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Serve immediately, with extra Parmesan and freshly ground black pepper.
Creamy nduja pasta