Why This Recipe Works

We wanted a spiced-up version of the much-beloved Roman pasta carbonara. We began by rendering some guanciale (succulent, fatty cured pork jowl) until it was slightly crisp but retained some chew. We then cooked ’nduja and tomato paste for a bold, spicy, umami-rich flavor foundation. For the classic rich and creamy carbonara component, we whisked together 1 large egg with 3 large yolks, a generous amount of freshly ground pepper, and tangy Pecorino Romano cheese. Once the pasta was cooked al dente, we whisked some of the cooking water into the egg and cheese mixture to temper the eggs. To complete the dish, we tossed the hot pasta with the ’nduja and tomato paste and then added the egg mixture off heat and stirred until the eggs were cooked and created a silky, spicy sauce. Finally, we added chopped pickled cherry peppers for acidity and additional heat and topped each serving with the crispy guanciale.

Before You Begin

’Nduja (pronounced en-DOO-yah) is a spreadable, spicy fermented pork salume from Calabria in Southern Italy. Look for it in the cured meat section of your market. Hot cherry peppers can be used in place of the mild for an even hotter dish. Prepare the sauce components and guanciale while waiting for the water to boil and for the pasta to cook.

Instructions

Bring 2 quarts water to boil in Dutch oven. Add 12 ounces pipette rigate and 1½ teaspoons table salt and cook, stirring frequently, until al dente.

Meanwhile, whisk 1½ cups grated Pecorino Romano cheese, 1 large egg and 3 large yolks, and ½ teaspoon pepper together in medium heat-proof bowl; set aside. Line plate with double layer of paper towels and set aside.

Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 4 ounces guanciale, cut into 1-inch matchsticks, and cook, stirring frequently, until fat renders and guanciale browns, 3 to 4 minutes. Using slotted spoon, transfer guanciale to prepared plate to drain, leaving rendered fat in skillet.

Add 3 ounces ’nduja, casing removed, and 1 tablespoon tomato paste to skillet and smear into pan using silicone spatula until uniformly combined. Add ¼ cup pasta cooking water to skillet and stir to incorporate. Reduce skillet heat to low and cook, swirling sauce occasionally, until pasta finishes cooking.

Just before pasta finishes cooking, measure out ⅓ cup cooking water and, whisking constantly, slowly add to cheese-egg mixture to temper eggs.

Reserve ½ cup additional cooking water, then drain pasta and add to skillet. Toss or stir until pasta is evenly coated with ’nduja mixture. Remove skillet from heat. Stirring constantly, slowly add cheese-egg mixture to skillet. Continue stirring and tossing until glossy, creamy sauce is formed. Stir in 2 tablespoons finely chopped jarred mild cherry peppers and additional cooking water as needed. Serve immediately, topping each serving with crispy guanciale.