Serves 1
Directions
- 1Crack eggs into a bowl.
- 2Grate Pecorino Romano cheese into the bowl with eggs.
- 3Add freshly ground black pepper to the egg and cheese mixture.
- 4Whisk the egg, cheese, and pepper mixture until well combined.
- 5Dice the guanciale into small cubes.
- 6Cook the diced guanciale in a pan until crispy.
- 7Remove the crispy guanciale from the pan, leaving the rendered fat.
- 8Add 'Nduja to the pan with the guanciale fat and cook.
- 9Stir the 'Nduja into the fat until it melts and forms a sauce.
- 10Boil the pasta in salted water until al dente.
- 11Transfer the cooked pasta directly into the pan with the 'Nduja sauce.
- 12Add a ladleful of pasta water to the pan and mix.
- 13Pour the egg and cheese mixture over the pasta and sauce.
- 14Add grated Pecorino Romano cheese to the pasta.
- 15Stir everything together until a creamy sauce forms and coats the pasta.
- 16Serve the Carbonara Calabrese on a plate.
- 17Garnish with the crispy guanciale.
Ingredients
- 3 Eggs
- Pecorino Romano cheese
- Black pepper
- Guanciale
- 'Nduja
- Pasta
- Pasta water
Equipment
bowlwhiskgraterknifecutting boardpanspoonpotladle
Tips
- Add 'Nduja for spice, richness, and depth to the carbonara.
- Use Maestri d'Italia guanciale and Pasta Garofalo pasta.
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