Carbonara-Style Nduja Pasta
A Calabrian spin on a Roman classic using nduja, a spicy, spreadable salami from Calabria. Spicy, creamy and satisfying!
(Note: A short video of this recipe is available on my Instagram page.)
I remember first spotting nduja (n-duya) as a special ingredient at a local restaurant, guessing that it might be an exotic spice blend like za-atar or dukkah. At the time it didn’t make a strong enough impression on me to order the item on the menu that featured it (pasta with spices didn’t sound like a compelling pairing to me). But after that first encounter nduja seemed to appear everywhere. I continued to ignore the universe’s not-so-subtle nudge to give this “spice” a chance until a pasta video stopped me in my tracks.
Nduja isn’t a spice blend but rather a salty, spicy, spreadable salami from the Calabrian region of Italy. I’m a big fan of Calabrian chilies–a little dollop of the crushed chilies (jarred in olive oil) added to most dishes is instantly better–and it’s the heart of this sausage.
Typically, nduja is eaten as a spread over bread, used as an add-in on pizza or as flavor enhancer for red sauces or eggs. I did finally try that pasta dish featuring nduja at my local restaurant but it wasn’t my favorite application (which I attributed to my issue with the red sauce in that particular dish rather than the nduja).
The pasta I came across on social media was prepared Carbonara-style, with eggs, Parmigiano-Reggiano and black pepper so when I found nduja at the new Eataly Silicon Valley this summer, I knew that I’d be preparing it the same way.
Replacing guanciale in classic Carbonara with nduja adds a bold Calabrian kick to the Roman classic. A generous use of pasta water along with the eggs creates a silky, creamy “sauce” that mellows the rich, salty sausage to keep the finished dish from being cloying. I warn you that this is not an everyday pasta dish but if you like pasta carbonara and you feel like a treat or something different, this nduja version is worth giving a try.
Carbonara-Style Nduja Pasta
A Calabrian spin on a Roman classic using nduja, a spicy, spreadable salami from Calabria. Spicy, creamy and satisfying!
Ingredients
- 1/2 pound spaghetti
- 1 whole egg
- 2 egg yolks
- 4 ounces nduja (I like the Tempesta brand)
- 1/3 – 1/2 cup Parmigiano Reggiano, grated
- freshly ground black pepper
- pasta water
Instructions
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Bring a pot of water to a boil. (add a sprinkling of salt, optional)
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Prepare the egg mixture: In a medium bowl, whisk together the egg, egg yolks, Parmigiano-Reggiano and fresh black pepper. Set aside.
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When you are ready to cook, add the pasta to the boiling water. On another burner, using a large skillet, turn the heat up to medium and add a tablespoon or two of olive oil then add the nduja salami. Break it up with a spatula and cook until the salami has broken down and starting to brown on the edge of the skillet. This should only take a few minutes. You can turn the heat off if you're still waiting for the pasta to finish cooking (you want the pasta to be al dente, still with a bite so it finishes cooking with the nduja).
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When the pasta's done, take a cup of the pasta water and set it aside.
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Using tongs, transfer the cooked pasta directly onto the skillet with the nduja. Adjust the heat to medium or medium-low while you toss the pasta with the sausage. While you toss, add 1/4 cup of pasta water at a time and continue to stir the pasta into the sausage/liquid to emulsify the mixture. Continue to add more pasta water and stir/toss until the pasta is evenly coated and the liquid in the skillet is creamy and thick. Turn off the burner and remove the skillet from the heat.
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Stir in a tablespoon or two of the reserved pasta water into the egg-cheese mixture to temper the eggs. Stir then pour into the skillet with the pasta. Toss and stir for about three minutes to finish cooking the eggs and evenly distribute it in the pasta. Plate and serve with additional grated Parmigiano-Reggiano.
Pam Sandine says
Hi Jean – Your pasta recipe delicious!!!!! My mouth is watering for your wonderful cooking.
Happy holidays!!! Pam Sandine
Jean says
Hi, Pam! Thank you and Happy Holidays to you and I look forward to seeing you this summer.
Chef Mimi says
Fabulous. I love anything carbonara, andI absolutely can’t get enough nduja. Great recipe.