A Calabrian spin on a Roman classic using nduja, a spicy, spreadable salami from Calabria. Spicy, creamy and satisfying!
Bring a pot of water to a boil. (add a sprinkling of salt, optional)
Prepare the egg mixture: In a medium bowl, whisk together the egg, egg yolks, Parmigiano-Reggiano and fresh black pepper. Set aside.
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).
When the pasta's done, take a cup of the pasta water and set it aside.
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.
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.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.