Italian
Calabrian Carbonara with Nduja
by Federico Fusca Chef · 332K subscribers on YouTube
A rich and spicy carbonara variation from Calabria, featuring crispy guanciale, pecorino cheese, eggs, and the spicy spreadable salami 'nduja.
- Difficulty
- medium
Ingredients
7 items- Guanciale
- 'Nduja Di Spilinga
- Eggs2 whole eggs are mentioned
- Egg Yolksadditional yolks used
- Pecorino Romanograted
- Spaghettoniartisanal thick spaghetti
- Black Pepperto taste
Method
- Cut the guanciale into strips and let it sweat in a pan.
- Prepare the cream: in a bowl, mix whole eggs and extra egg yolks with grated pecorino cheese.
- When the guanciale is crispy, set it aside on a plate.
- Take the 'nduja and melt it in the rendered fat of the guanciale over low heat.
- Combine the melted 'nduja with the egg and pecorino mixture, stirring until smooth.
- Cook the artisanal spaghetti in boiling salted water until al dente, then finish cooking it in a pan with a little pasta water, stirring like a risotto.
- When the pasta is ready, turn off the heat and add the egg and 'nduja cream, mixing vigorously to create a creamy emulsion.
- Add the crispy guanciale, a generous grind of black pepper, and serve immediately.
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.
