Ingredients
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
Preparation
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.
