'Nduja pasta mafalde
Mafalde is a flat and wide, ribbon-shaped pasta, try it here with a rich and spicy tomato sauce, flavoured with 'nduja and parmesan. This recipe comes from London-based restaurant Bancone
Classic carbonara
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g bucatini or spaghetti
- 75g guancialecut into thick lardons
- 3 egg yolks (for the best colour, use golden yolk eggs)
- 50g parmesanfinely grated, plus extra to serve
- 30g pecorinofinely grated
Nutrition: per serving
- kcal745
- fat31.8g
- saturates14.6g
- carbs75.7g
- sugars2.9g
- fibre4.3g
- protein36.7g
- salt1.9g
Method
step 1
Put a large pan of salted water on to boil. Once boiling, cook the pasta following pack instructions.
step 2
While the pasta cooks, put the guanciale in a large frying pan and turn it on to a medium-low heat – starting in a cold pan helps render the fat and make it really crisp. Cook for 6-7 mins or until it has released lots of fat and is very crisp.
step 3
Meanwhile, whisk together the egg yolks, parmesan, pecorino, a pinch of salt and 20 twists of black pepper. Add in 2-3 tbsp of the guanciale fat, whisking it well to combine.
step 4
Once the pasta is cooked, reserve a large mugful of the cooking water and transfer the pasta straight into the pan with the guanciale. Mix really well and take off the heat.
step 5
Add the egg mixture and some of the cooking water into the pasta pan and mix very quickly and thoroughly, adding a little more pasta water as necessary to emulsify the sauce – it is done when it’s silky and glossy.
step 6
Serve with an additional sprinkling of parmesan and black pepper, if you like.
