Creamy ’nduja pasta

1. 1

   Cook the spaghetti in boiling salted water according to the packet instructions until al dente.

2. 2

   Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.

3. 3

   Heat the olive oil in a large frying pan over a medium heat.

4. 4

   Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.

5. 5

   Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.

6. 6

   Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.

7. 7

   Serve immediately, with extra Parmesan and freshly ground black pepper.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.