Pasta Carbonara With Nduja Recipe

I absolutely adore this recipe because the combination of Nduja’s spicy richness and crispy pancetta creates a flavor explosion that elevates a classic carbonara into something truly special. Plus, the creamy texture of the egg and cheese mixture clinging to every strand of spaghetti is pure comfort food bliss, reminding me of cozy dinners with friends.

Ingredients

A classic pasta, spaghetti, supplies your body with the vital carbohydrates needed to give you energy.

Nduja: Adds heat and intense flavor.

A spicy, spreadable salami.

Salted pork brings savory richness and umami notes to dishes.

Eggs: Hold together the ingredients while providing a protein boost and a creamy texture.

Pecorino Romano Cheese: A sharp, salty cheese boosts the flavor hierarchy of the dish.

Parmesan Cheese: A nutty, robust cheese that complements the complexity of the dish.

Allium sativum: Full of flavor and with a commanding presence, it takes over the dish and then some.

Ingredient Quantities

• 400g spaghetti
• 150g Nduja
• 100g pancetta, diced
• 2 large eggs
• 50g Pecorino Romano cheese, finely grated
• 50g Parmesan cheese, finely grated
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. A large pot of salted water comes to a boil. In it, the spaghetti cooks to an al dente stage, as per the package instructions. Just before draining the pot, we reserve about 1 cup of the water. Then, we drain the spaghetti.

2. A large skillet over medium heat is where you want to be to get your diced pancetta perfectly crisp. This takes about 5-7 minutes and is well worth the time. Once you have it perfectly crisp, remove it from the heat and save it for later.

3. In the same skillet, add the minced garlic and cook briefly until fragrant, about 30 seconds.

4. Add the Nduja into the skillet and melt it down into a rich, spicy sauce, which should take about 3-4 minutes.

5. In a bowl, beat the eggs and then stir in the finely grated Pecorino Romano and Parmesan cheeses until smooth.

6. Turn down the heat, and add the cooked pancetta back to the skillet with the Nduja, stirring to mix it all together over low heat.

7. To the skillet, add the Italian spaghetti, drained, and toss well to coat with the mixture of Nduja and pancetta. Gradually add some of the reserved pasta water to help emulsify the sauce.

8. Take the skillet off the heat and add the egg and cheese mixture to the pasta in a quick, but smooth motion, so the mixture stirs together without clumping. Once the mixture is added, stir it continuously, without being overly aggressive, until clinging, creamy, and slightly saucy results form. The eggs in the mixture should not scramble at this point; they should cook slowly in the residual heat of the skillet and pasta.

9. Add salt and freshly ground black pepper to taste.

10. Immediately serve, garnished with freshly chopped parsley if desired. Enjoy your Pasta Carbonara with Nduja!

Equipment Needed

1. Large pot
2. Measuring cup (for reserving pasta water)
3. Colander
4. Large skillet
5. Wooden spoon
6. Knife
7. Cutting board
8. Mixing bowl
9. Whisk
10. Cheese grater

FAQ

• What is Nduja?Nduja, a spicy, spreadable pork salami from Calabria, Italy, adds a unique, rich flavor to the Carbonara.
• Can I use bacon instead of pancetta?Bacon can be used as a substitute, though pancetta is more traditional. Keep in mind that bacon may add a smokier flavor.
• How do I prevent the eggs from scrambling?Ensure that you avoid scrambling by tempering the eggs. Mix them with cheese before you add them to the pasta. Toss the pasta off the heat.
• Can I use another type of cheese?
• What should I do if the sauce is too thick?Add reserved pasta water a little at a time until you reach the desired consistency if the sauce is too thick.
• Is the parsley necessary?Adding parsley, while not mandatory, imparts a fresh burst of flavor to the dish as a finishing touch.
• How should I serve this dish?Immediately serve in warm bowls to maintain creaminess, and garnish with extra cheese and parsley if desired.

Substitutions and Variations

Replace spaghetti with linguine or fettuccine in order to yield a different texture.
Nduja: Substitute with spicy chorizo or Calabrian sausage for a similar spicy kick.
Pancetta: If you don’t have it, use bacon or guanciale, both of which have a similar flavor profile and deliver the same savory deliciousness.
Pecorino Romano cheese: If it is not available, you can substitute Grana Padano or extra Parmigiano-Reggiano.
In a pinch, you can use garlic powder instead. Just remember to adjust the way you use it so that it doesn’t end up being the star of the dish.

Pro Tips

1. Optimize the Garlic Flavor For an enhanced garlic flavor, consider allowing the minced garlic to steep in olive oil for at least 15 minutes before you begin cooking. This will infuse the oil with garlic and give the dish a greater depth of flavor.

2. Control the Heat with Nduja Nduja is quite spicy, so adjust the amount according to your preferred spice level. If you want a milder dish, reduce the Nduja slightly or balance it with a touch more cheese.

3. Cheese Blend Perfection Use freshly grated Pecorino Romano and Parmesan for the best texture and flavor. Pre-grated cheese might contain anti-caking agents that can affect the creaminess of the sauce.

4. Reserve Pasta Water Magic Keep more than just a cup of pasta water handy. It may take a little more to achieve the perfect sauce consistency as the pasta absorbs it while cooling down slightly.

5. Garnish Upgrade To add a burst of freshness, consider garnishing not only with parsley but also with a light drizzle of high-quality extra virgin olive oil or a sprinkle of lemon zest. This can enhance the flavor profile and provide a pleasing contrast to the rich pasta.