Nduja Carbonara

Ingredients

• 6 Egg Yolks
• 400g Pecorino Romano Cheese
• 400g Guanciale
• 150g Nduja
• 400g Linguine Pasta

Method

1. 1

   Bring a large pot of salted water to a boil and cook the linguine until al dente, reserving some pasta water before draining.

2. 2

   Whisk together the egg yolks and grated Pecorino Romano cheese in a bowl until a thick paste forms.

3. 3

   Cook the guanciale in a large skillet over medium heat until crispy and the fat has rendered.

4. 4

   Add the nduja into the skillet and stir until melted and incorporated with the guanciale.

5. 5

   Transfer the cooked linguine to the pan and toss to coat in the rendered fat.

6. 6

   Remove the pan from the heat, allow to cool slightly, then mix in the egg and cheese mixture along with a splash of pasta water, stirring continuously until creamy.

7. 7

   Serve immediately, garnished with additional Pecorino Romano if desired.