Chef and restaurateur Christian F. B. Puglisi runs the restaurants Bæst and Mirabelle, both of which are inspired by Italian cuisine. Here, he shares his recipe for spaghetti ‘ndujanara.
This dish is based on the classic spaghetti carbonara that we all know. However, this time it has a twist with ‘nduja, which gives the dish a smoky and spicy flavour.
‘Nduja is an Italian spicy sausage with a soft consistency, so it can be spread—or in this case, stirred into an egg mixture.
See the recipe in Danish hereIngredients
Serves 2
165 g spaghetti
80 g guanciale or bacon
3 egg yolks
1 whole egg
100 g pecorino
50 g mild ‘nduja—use less if your ‘nduja is strong or if you prefer a milder flavour
Salt
Instructions
Cut the guanciale or bacon into small cubes. Place them in a dry pan over low heat.
Boil water for the spaghetti and salt it generously. Add the spaghetti once the water is boiling.
Grate the pecorino using a fine grater. Stir together the egg yolks, one whole egg, a little salt, and the grated pecorino. Add the ‘nduja to the egg mixture and stir together.
Once the guanciale is crispy, remove it from the pan but leave the fat behind.
When the spaghetti is a couple of minutes from being fully cooked, transfer it and some of the pasta water from the pot into the pan with the guanciale fat.
Let the spaghetti cook to al dente while the pasta water reduces.
Remove and save most of the pasta water from the pan, turn off the heat, and let the spaghetti steam for a bit in the pan.
Add the egg mixture and stir. Add your guanciale.
Adjust the consistency if needed with the reserved pasta water.
Serve on a plate and sprinkle extra pecorino on top.
