Serves 2
Ingredients:
• 240g of your favourite dry pasta
• 30g to 40g of Nduja, spicey Italian Sausage or 1.5 tbsp
• 2 cloves of garlic, finely diced
• 4 egg yolks, beaten (keep your egg whites in the freezer for meringues)
• 4 to 5 tbsp of pecorino Romano or parmesan, finely grated
• ½ tbsp butter
• Salt and black pepper
Method:
- Place a pot of heavily salted water on a high heat, once simmering add the pasta. Cook the pasta for 6 minutes or for as long as the packet instructions recommend.
- While the pasta is cooking, add the nduja to a cold frying pan and place on a low heat. Break it up with a wooden spoon while it cooks. After 3 minutes add the garlic and mix in. the nduja will release its own fat however if the pan is dry just add some olive oil. Keep cooking on a low heat until the pasta is ready.
- In a bowl add the egg yolks and cheese (keep some back for dusting over the plates) mix together until it forms into a paste. Add a couple spoons of the hot pasta cooking water to the egg mix and mix in, this tempers the eggs and gets them ready.
- When the pasta is ready scoop it into the pan along with a half ladle of cooking water (never throw out the water until you are finished cooking). Toss the pan and simmer until half the water evaporates. Now remove the pan from the heat, grab the egg mix and pour into the pan while vigorously tossing. Add the butter and continue to toss until a smooth custard like sauce forms around the pasta.
- Pop the pasta onto plates top with some cheese and black pepper. Enjoy this with a nice class of vino or some ice cold birra.
