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Published on 29. March 2021

Spaghetti ‘Nduja-nara

A bastard child between Italian tradition and a rather long lockdown without nor the pasta from Mirabelle nor the ‘Nduja from Bæst. This is as simple as it gets and as sexy as you can make a plate of pasta.

I am always very careful with using traditional names for Italian dishes because you can end up arguing more about what is right or wrong rather than having an unbiased conversation about the food. So, pardon my ‘nara – this is not the traditional one, its just an idea based on the common ground of smoky pork’ness that unites gaunciale and ‘nduja.
You do exchange the crispy bits of a ‘nara with some spice but the smokey and tangy spice suits the creamy egg sauce incredibly well. Try it out, and if you miss something adding texture I have considered sprinkling some toasted breadcrumbs on top.

For 2 persons

  • 300 g Spaghetti
  • 2 whole eggs
  • 4 eggyolks
  • 100 g grated pecorino
  • 60 g of BÆST ‘nduja
  • black pepper

Cook the pasta in plenty of salted water. Plenty, please. Set a timer for about 2-3 min. before the al dente indication for cooking on the package.
In the meantime add the ‘nduja to a bowl and soften it with a fork and the egg yolks. Once it is turning into a pure add the whole eggs and the cheese and whisk it all together.

When the timer goes off discard 3/4 of the cooking water and leave the pasta to cook in the shallow remainings. The reason for you to do this is for the water to reduce and concentrate the starch that has been released from the pasta already. This will help to make the sauce creamy in the end.

Once the pasta is cooked al dente drain off a bit more of the water into a bowl and keep it. Keep about a cup of water left with the pasta and take it off the heat. Wait about 10-15 seconds for the temperature to fall slighlty and add the mixture of egg etc. Mix it up with the tweezers and check for the texture of the sauce to be slightly more liquid than you want it – it will set remarkably fast. In case it doesnt set you might need it to return back to heat for a few seconds, but be careful, you don’t want it to curdle up. Add a bit of the leftover cooking water if necessary and make sure to mix it properly.

Serve, grate pepper on top – and eat really fast!

Tip: Heat the plates you are serving this, or any other pasta, in the microwave for a minute or two – believe me, it makes an enormous difference.