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'Nduja & Spring Garlic Carbonara

'Nduja & Spring Garlic Carbonara


  • 6 egg yolks

  • 1 cup grated Pecorino Romano

  • Salt

  • 1 lb (500g) spaghetti

  • 3T EVOO

  • 4 ozs (250g) 'ndjua

  • 1 bulb spring garlic, finely chopped

  • ½ cup Italian white wine

  • Pepper


Whisk up eggs & cheese. Bring water to a boil. Season it with salt, cook pasta 1 minute less than package directions. Reserve 1 cup of boiling water, whisk into egg yolks. Meanwhile, heat EVOO in a large skillet, melt 'nduja into it, stir in garlic, add wine. Add pasta to 'nduja, toss and remove pan from heat, add tempered eggs & cheese, toss a minute more. Top pasta with black pepper. Pass extra cheese & EVOO at table.