Pasta Carbonara with Tomato ‘Nduja

Serves 4


Made with spicy Tomato ‘Nduja


2 tblspns extra virgin olive oil

6 oz diced guanciale or pancetta

2 tblspns spicy Tomato ‘Nduja, room temperature (plus extra for serving)

6 large farm fresh egg yolks, room temperature

1/2 cup grated Pecorino Romano cheese

1 tspn black pepper

1/3 cup finely chopped fresh parsley

1 pound spaghetti or bucatini pasta

1 cup pasta water

Photo by Deborah Mele

Photo by Deborah Mele


Bring a large pot of salted water to a boil

In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the guanciale (or pancetta) until crispy, about 6 minutes

Stir in the Tomato ‘Nduja and mix well

Keep warm

Add pasta to the boiling water and cook until al dente (or according to the package instructions)

As the pasta is cooking, warm a large serving bowl (I typically use my oven set at 350 for this for about 5-10 minutes)

Place the egg yolks in the bowl along with the grated cheese and the ground black pepper

Use a whisk and blend until mixed well

Drain the pasta, reserving a small cup of the pasta water, then return the pasta to the pot

Add the warm guanciale and Tomato ‘Nduja mixture, and toss to mix well

Drain pasta and add to the bowl with the eggs, along with a little of the pasta water, toss vigorously to lightly cook the eggs and coat the pasta with the egg mixture

Serve the pasta in individual bowls with a sprinkling of the fresh parsley, some more Tomato ‘Nduja and cheese