Nduja Carbonara
Directions
- 1Dice the guanciale into small pieces.
- 2Dice the guanciale into small pieces.
- 3Dice the guanciale into small pieces.
- 4In a cold pan, cook the guanciale without adding any oil until crispy.
- 5In a cold pan, cook the guanciale without adding any oil until crispy.
- 6In a cold pan, cook the guanciale without adding any oil until crispy.
- 7Remove the crispy guanciale from the pan, leaving the fat.
- 8Remove the crispy guanciale from the pan, leaving the fat.
- 9Remove the crispy guanciale from the pan, leaving the fat.
- 10Add the nduja to the pan and cook until it melts.
- 11Add the nduja to the pan and cook until it melts.
- 12Add the nduja to the pan and cook until it melts.
- 13Cook the linguine pasta according to package directions.
- 14Cook the linguine pasta according to package directions.
- 15Cook the linguine pasta according to package directions.
- 16Prepare the carbonara cream by mixing egg yolks, grated pecorino romano cheese and pasta water in a bowl.
- 17Prepare the carbonara cream by mixing egg yolks, grated pecorino romano cheese and pasta water in a bowl.
- 18Prepare the carbonara cream by mixing egg yolks, grated pecorino romano cheese and pasta water in a bowl.
- 19Add the cooked pasta to the pan with the guanciale fat and nduja.
- 20Add the cooked pasta to the pan with the guanciale fat and nduja.
- 21Add the cooked pasta to the pan with the guanciale fat and nduja.
- 22Turn off the fire and add the carbonara cream to the pasta, mixing well.
- 23Turn off the fire and add the carbonara cream to the pasta, mixing well.
- 24Turn off the fire and add the carbonara cream to the pasta, mixing well.
- 25Add some pasta water to loosen the sauce.
- 26Add some pasta water to loosen the sauce.
- 27Add some pasta water to loosen the sauce.
- 28Serve the pasta, top with the crispy guanciale and more grated pecorino romano cheese.
- 29Serve the pasta, top with the crispy guanciale and more grated pecorino romano cheese.
- 30Serve the pasta, top with the crispy guanciale and more grated pecorino romano cheese.
Ingredients
- 6 egg yolks
- 6 egg yolks
- 6 egg yolks
- 400 g Pecorino Romano cheese
- 400 g Pecorino Romano cheese
- 400 g Pecorino Romano cheese
- 400 g Guanciale
- 400 g Guanciale
- 400 g Guanciale
- 150 g Nduja
- 150 g Nduja
- 150 g Nduja
- 400 g Linguine pasta
- 400 g Linguine pasta
- 400 g Linguine pasta
Equipment
knifefrying panwooden spoonpotbowlgrater