N'duja Carbonara
N'duja Carbonara
Ingredients
- 100 g N'duja
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 400 g rigatoni pasta
- 3 egg yolks
- 100 g Pecorino cheese, grated, plus more for serving
- as needed pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta. While the water heats, begin preparing the N'duja sauce base.
⏱️ 5 min
- 2
Place a large pan (that will later hold the pasta) over medium heat. Generously grind 1/2 teaspoon of fresh black pepper into the pan. Squeeze the N'duja from its packaging into the pan with the pepper. Use a fork to break up and spread the N'duja, cooking it down for 3-5 minutes until its fat has rendered and it becomes fragrant and slightly crispy.
⏱️ 5 min - 3
Add a ladleful (about 60 ml) of the hot pasta water to the N'duja in the pan and stir well to create a sauce, incorporating the rendered fat and N'duja. Reduce the heat to low and keep warm.
⏱️ 2 min
- 4
Add the rigatoni pasta to the boiling water and cook according to package directions until al dente. Reserve at least 250 ml of the starchy pasta water before draining.
⏱️ 10 min
- 5
While the pasta cooks, prepare the carbonara cream. In a medium bowl, combine the 3 egg yolks. Grate 100 g of Pecorino cheese directly over the egg yolks. Generously grind another 1/2 teaspoon of fresh black pepper over the cheese and egg yolks. Mix with a fork until a thick, crumbly paste forms.
⏱️ 5 min
- 6
Gradually add small amounts of the reserved hot pasta water to the egg mixture, whisking vigorously after each addition, until it transforms into a smooth, creamy, and pourable sauce. You may need about 60-120 ml of pasta water.
⏱️ 3 min
- 7
Using a slotted spoon or ladle, transfer the cooked rigatoni directly from the boiling water into the pan with the N'duja sauce. Add another ladleful (about 60 ml) of pasta water to the pan with the pasta and N'duja, and stir to coat the pasta.
⏱️ 2 min
- 8
Remove the pan from the heat. Pour the prepared egg and Pecorino cream over the pasta. Immediately and vigorously stir and toss the pasta using tongs or a spoon. Continue stirring for 1-2 minutes until the sauce emulsifies, becoming glossy and creamy, coating every strand of pasta without scrambling the eggs. If the sauce is too thick, add a tiny splash more pasta water; if too thin, add a little more grated Pecorino.
⏱️ 3 min
- 9
Serve the N'duja carbonara immediately onto plates. Garnish with additional grated Pecorino cheese and fresh black pepper, and any crispy bits of N'duja from the pan.
Kitchen Tools
Nutrition Facts (per serving)
N'duja Carbonara
- 100 g N'duja
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 400 g rigatoni pasta
- 3 egg yolks
- 100 g Pecorino cheese, grated, plus more for serving
- as needed pasta water
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta. While the water heats, begin preparing the N'duja sauce base.
⏱️ 5 min - 2
Place a large pan (that will later hold the pasta) over medium heat. Generously grind 1/2 teaspoon of fresh black pepper into the pan. Squeeze the N'duja from its packaging into the pan with the pepper. Use a fork to break up and spread the N'duja, cooking it down for 3-5 minutes until its fat has rendered and it becomes fragrant and slightly crispy.
⏱️ 5 min - 3
Add a ladleful (about 60 ml) of the hot pasta water to the N'duja in the pan and stir well to create a sauce, incorporating the rendered fat and N'duja. Reduce the heat to low and keep warm.
⏱️ 2 min - 4
Add the rigatoni pasta to the boiling water and cook according to package directions until al dente. Reserve at least 250 ml of the starchy pasta water before draining.
⏱️ 10 min - 5
While the pasta cooks, prepare the carbonara cream. In a medium bowl, combine the 3 egg yolks. Grate 100 g of Pecorino cheese directly over the egg yolks. Generously grind another 1/2 teaspoon of fresh black pepper over the cheese and egg yolks. Mix with a fork until a thick, crumbly paste forms.
⏱️ 5 min - 6
Gradually add small amounts of the reserved hot pasta water to the egg mixture, whisking vigorously after each addition, until it transforms into a smooth, creamy, and pourable sauce. You may need about 60-120 ml of pasta water.
⏱️ 3 min - 7
Using a slotted spoon or ladle, transfer the cooked rigatoni directly from the boiling water into the pan with the N'duja sauce. Add another ladleful (about 60 ml) of pasta water to the pan with the pasta and N'duja, and stir to coat the pasta.
⏱️ 2 min - 8
Remove the pan from the heat. Pour the prepared egg and Pecorino cream over the pasta. Immediately and vigorously stir and toss the pasta using tongs or a spoon. Continue stirring for 1-2 minutes until the sauce emulsifies, becoming glossy and creamy, coating every strand of pasta without scrambling the eggs. If the sauce is too thick, add a tiny splash more pasta water; if too thin, add a little more grated Pecorino.
⏱️ 3 min - 9
Serve the N'duja carbonara immediately onto plates. Garnish with additional grated Pecorino cheese and fresh black pepper, and any crispy bits of N'duja from the pan.