Ingredients
- 75g guanciale
- ½ onion, finely diced
- 2 cloves garlic, minced
- 30g nduja
- Sugar
- Salt
- 400g tinned tomatoes crushed
- 300g Mezze Maniche Rigate Yorkshire Pasta
- 3 egg yolks
- 35g parmesan plus extra to serve
- 1/2 lemon
- Fresh basil (to garnish)
Step by Step Instructions
Step 1
Chop Guanciale into strips and fry on a medium heat.
Step 2
Remove the guanciale and set aside. Leave the oils in the pan and add the onion and garlic.
Step 3
On medium heat add in the Nduja, season with salt and sugar before adding in the tomatoes.
Step 4
Add ¾ of the fried guanciale into your sauce reserving the rest for serving.
Step 5
Cook your Yorkshire pasta to pack instructions in a pan of seasoned water.
Step 6
In a small bowl mix together your egg yolks, parmesan and 1/3 of a cup of pasta water.
Step 7
Add your cooked pasta into your simmering tomato mixture along with ½ a cup of pasta water.
Step 8
Add your egg mixture, stirring well, and then the juice of ½ lemon.
Step 9
Serve immediately, sprinkle with parmesan, the remaining guanciale and garnish with a fresh basil.
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