Spaghetti coated in a rich yolk, pecorino and melted 'nduja sauce, with sweet, almost candied onion, black pepper and fresh chives to cut the heat.
Ingredients
- 180 g durum wheat spaghetti
- 1 piece sweet yellow onion
- 70 g Calabrian 'nduja
- 3 pieces fresh egg yolks
- 55 g aged pecorino romano
- 20 g aged parmesan
- 1 clove fresh garlic
- 1 tbsp extra-virgin olive oil
- 1 tsp black peppercorns
- to taste fine salt
- 6 sprigs fresh chives
Method
- Very finely slice the onion and grate the cheeses separately, then generously crush the black pepper.
- Mix the egg yolks with the grated cheeses and black pepper until you have a thick, salty and granular paste.
- Sweat the onion in the olive oil over low heat, without browning it aggressively, until it becomes soft, golden and almost candied.
- Add the crushed garlic and then the 'nduja, letting it melt gently into the onion to form a glossy, fragrant red base.
- Cook the spaghetti in well-salted water, keeping the noodles firm, then reserve some of the starchy pasta water.
- Off the heat, loosen the 'nduja base with a little pasta water, then add the pasta and toss vigorously to coat.
- Off the heat, pour in the egg yolk mixture and stir constantly, gradually adding pasta water until you get a thick, glossy sauce that clings to the spaghetti.
- Adjust the salt only after tasting, as the pecorino and 'nduja are already quite potent.
- Plate immediately in a generous nest, finishing with snipped chives, black pepper and a dusting of pecorino.
Nutrition
Per serving
- Energy
- 811 kcal
- Protein
- 39.62 g
- Carbohydrate
- 69.12 g
- Fat
- 42.11 g
- Fibre
- 4.38 g
- Calcium
- 111.59 mg
- Iron
- 0.46 mg
- Magnesium
- 9.79 mg
