Italian
Carbonara alla Calabrese
by Federico Fusca Chef · 332K subscribers on YouTube
A rich and creamy carbonara variation from Calabria, featuring crispy guanciale and spicy 'nduja salami, bound with eggs and pecorino cheese.
- Difficulty
- medium
Ingredients
7 items- Guanciale
- 'Nduja
- 2 pcsEgg
- Egg Yolksall the yolks (quantity not specified)
- Grated Pecorino
- Spaghettiartisanal spaghetti
- Black Pepper
Method
- Cut the guanciale into strips and cook in a pan until crispy.
- Remove the guanciale from the pan and reserve the rendered fat.
- In the same pan, melt the 'nduja in the guanciale fat over low heat.
- In a bowl, combine the whole eggs, egg yolks, and grated pecorino. Mix well.
- Add the melted 'nduja to the egg and pecorino mixture and stir to combine.
- Cook the spaghetti in plenty of salted boiling water until al dente.
- Drain the spaghetti and add it to the pan with a little pasta cooking water; toss briefly to risotto.
- Remove the pan from the heat, pour the egg-cream mixture over the spaghetti and toss vigorously until creamy. Add black pepper.
- Plate the spaghetti in a nest, garnish with crispy guanciale and a dusting of pecorino.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
