Carbonara Calabrese (Spicy ‘Nduja Carbonara)

I love a classic carbonara, but sometimes I want something with a little more heat. That’s where my Carbonara Calabrese comes in.

This recipe takes everything I love about traditional carbonara—guanciale, egg yolks, Pecorino Romano, and freshly cracked black pepper—and adds one ingredient: ‘nduja.

If you’re not familiar with it, ‘nduja is a spicy, spreadable pork salume from Calabria. When you warm it in a skillet with a little pasta water, it breaks down into a rich, spicy sauce that coats the pasta.

I start by slowly rendering guanciale until it’s crispy, then use the rendered fat to toast black pepper and cook the ‘nduja. Once the pasta is coated, I finish everything off the heat with a mixture of egg yolks and Pecorino Romano.

The result is a spicy carbonara with a smooth, silky sauce, plenty of Pecorino, and crispy guanciale on top.

I used mezzi rigatoni for this recipe because I love how the sauce gets into the pasta, but you can use whatever shape you prefer.

If you love classic carbonara and enjoy a little spice, this is a variation worth trying.

Pasta

Carbonara Calabrese (Spicy ‘Nduja Carbonara)

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Carbonara Calabrese is a spicy twist on classic carbonara, made with 'nduja, crispy guanciale, egg yolks, Pecorino Romano, and black pepper.

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Makes 2 Servings

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Ingredients  

1x2xCustom

• ▢ 10-12 ounces pasta of choice I used mezzi rigatoni
• ▢ 150 g ‘nduja
• ▢ 80 g guanciale cubed
• ▢ 4 egg yolks
• ▢ 150 g Pecorino Romano freshly grated
• ▢ Freshly cracked black pepper as needed
• ▢ Salt for the pasta water

Instructions 

Cook Mode

• Render the guanciale: Place a skillet over low heat and add the cubed guanciale. Cook slowly until the fat renders and the guanciale becomes crispy, approximately 7 minutes. Transfer the crispy guanciale to a paper towel-lined plate, leaving the rendered fat in the skillet.
• Prepare the egg and cheese mixture: In a small bowl, combine the egg yolks, freshly grated Pecorino Romano, and approximately 20 cracks of black pepper. Whisk until a thick, paste-like mixture forms. Set aside.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until approximately 3 minutes shy of al dente. Reserve some pasta water before transferring the pasta.
• Toast the black pepper: While the pasta cooks, add approximately another 20 cracks of freshly ground black pepper to the skillet with the reserved guanciale fat. Heat over medium until the pepper becomes fragrant and begins to toast.
• Make the ‘nduja sauce: Add the ‘nduja to the skillet along with a ladle of pasta water. Stir until the ‘nduja breaks down and combines with the water and rendered fat to form a sauce.
• Add the pasta: Transfer the pasta to the skillet when it’s approximately 3 minutes shy of al dente. Toss until fully coated in the ‘nduja sauce.
• Temper the eggs: While whisking the egg yolk and Pecorino mixture, slowly add approximately ½ ladle of hot pasta water until incorporated.
• Finish the carbonara: Remove the skillet from the heat. Add the tempered egg and cheese mixture along with another ½ ladle of pasta water. Quickly toss until the pasta is evenly coated and the sauce becomes smooth and silky.
• Adjust the consistency: If the sauce begins to tighten, add more pasta water a splash at a time, continuing to toss until the desired consistency is reached.
• Serve: Plate the Carbonara Calabrese and finish with the reserved crispy guanciale, freshly cracked black pepper, and additional grated Pecorino Romano. Enjoy!