Carbonara alla ‘nduja

With just a few ingredients it is possible to revisit a traditional classic and bring a delicious 'nduja carbonara to the table.

Carbonara is one of the cornerstones of our cuisine and even the slightest mistake in its preparation is enough to make us turn up our noses. Yet it is one of the most revisited dishes ever and 'Nduja's carbonara is proof of this. In this recipe, in fact, the bacon gives way to the typical Calabrian sausage with a spicy flavour .

The rest of the preparation is very similar but, it goes without saying, the result is completely different. Carbonara with 'nduja is perfect for those who love spicy but at the same time don't want to give up a full-bodied and rich dish. Curious to find out how to bring this delight to the table?

How to prepare the carbonara with 'nduja recipe

1. First, cook the pasta in plenty of salted water for the time indicated on the package. We recommend spaghetti but any format is suitable.
2. In a pan, place the 'nduja cut into cubes without adding any type of fat and brown it for a couple of minutes.
3. Separately, in a bowl, beat the egg yolks and egg, a pinch of salt and pepper.
4. Once the pasta is ready, transfer it to the pan which must be very hot, just turned off. Add the beaten eggs and mix quickly so that the egg does not cook.
5. Distribute on plates and serve, finishing with a sprinkling of pecorino if desired.

We love 'nduja and like to use it in different ways. Our favorite, however, is always the same: pasta with 'nduja .

storage

The next day the 'nduja carbonara is even better. You can store it in the refrigerator for up to 2-3 days .

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