Directions
- 1Dice the guanciale into small pieces.
- 2In a cold pan, cook the guanciale without adding any oil until crispy.
- 3Remove the crispy guanciale from the pan, leaving the fat.
- 4Add the nduja to the pan and cook until it melts.
- 5Cook the linguine pasta according to package directions.
- 6Prepare the carbonara cream by mixing egg yolks, grated pecorino romano cheese and pasta water in a bowl.
- 7Add the cooked pasta to the pan with the guanciale fat and nduja.
- 8Turn off the fire and add the carbonara cream to the pasta, mixing well.
- 9Add some pasta water to loosen the sauce.
- 10Serve the pasta, top with the crispy guanciale and more grated pecorino romano cheese.
Ingredients
- 6 egg yolks
- 400 g Pecorino Romano cheese
- 400 g Guanciale
- 150 g Nduja
- 400 g Linguine pasta
Equipment
knifefrying panwooden spoonpotbowlgrater
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