• Serves: 2
• Cooks in: 30 Minutes
• Difficulty: Easy

Similar to a Carbonara, it’s called a Ndujanara (N-du-yah-nara). This recipe is a version of Christian Puglisi’s recipe that he created at his restaurant: Relae, Copenhagen. I’ve been obsessed with it ever since I first ate it which is why I make it all the time! I like to be a little healthier so I add some thinly julienned courgette to the pasta. You can follow the recipe video here.

METHOD

1. Place your spaghetti into boiling, salted water and cook for 8 minutes
2. Slice your courgette as thin as you can. Then turn the slices on their flat side and thinly slice again so you end up with a julienned, spaghetti-style veg

FOR THE SAUCE

1. Mix 1 whole egg and 2 egg yolks in a bowl
2. Add a heaped tablespoon of Nduja and mash it together till it starts to breakdown slightly
3. Finely grate 50g parmesan into the bowl and mix together

FOR THE DISH

1. Remove the pasta from the water and add it to a separate pan. Remember to keep the pasta water
2. Add half a cup of the leftover pasta water to the pan and bring to the boil
3. Add the courgettes to the pan for 2 minutes
4. Turn the heat off and add the sauce to the pan. This sauce is egg-based so you will need to keep stirring it so it doesn’t scramble
5. Add a pinch of salt to the pan
6. Serve the pasta with a the last bit of parmesan