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Recipe from Nicholl's Nibbles

After trying nduja sausage from the Roma Italian delicatessen in Christchurch I just had to incorporate it into a recipe. It’s basically a spreadable chorizo that melts amazingly into sauces. It brings a nice bit of spice and just a Mediterranean flavour to anything you put it with.


  • Olive Oil
  • 170grams Diced Guanciale or Pancetta
  • 120grams Nduja at Room Temperature
  • 6 Large Egg Yolks at Room Temperature
  • 120grams Grated Pecorino Romano Cheese
  • 1 Teaspoon Cracked Black Pepper
  • 80grams Finely Chopped Fresh Parsley Leaves
  • 450grams Spaghetti or Bucatini
Pasta Carbonara with Nduja


  1. Bring a large pot of lightly salted water to a rolling boil for the pasta.
  2. In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the guanciale or pancetta until crispy, about 6 minutes.
  3. Stir in the nduja and mix well and keep warm.
  4. Drop the pasta into the water and cook until “al dente” according to the package instructions.
  5. As the pasta is cooking, warm a large serving bowl.
  6. Place the egg yolks in the bowl along with the cheese mixture and the ground pepper. Whisk until mixed.
  7. Drain the pasta, reserving a small cup of the pasta water, then return the pasta to the pot.
  8. Add the warm guanciale or pancetta and nduja mixture and toss to mix well.
  9. Add the drained, steaming hot pasta into the bowl with the eggs, along with a little of the pasta water, toss vigorously to lightly cook the eggs and coat the pasta with the egg mixture.
  10. Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.

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Editor: Julie Smith

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