Creamy ’nduja pasta recipe
 This spicy take on a carbonara uses ’nduja, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic. 400g/14oz dried spaghetti4 free-range eggs50g/1¾oz Parmesan, finely grated, plus extra to serve50g/1¾oz pecorino, finely grated1 tbsp extra virgin olive oil100g/3½oz 'nduja2 garlic cloves, finely choppedsalt and freshly ground black pepper 400g/14oz dried spaghetti 4 free-range eggs 50g/1¾oz Parmesan, finely grated, plus extra to serve 50g/1¾oz pecorino, finely grated 1 tbsp extra virgin olive oil 100g/3½oz 'nduja 2 garlic cloves, finely chopped salt and freshly ground black pepper Method Cook the spaghetti in boiling salted water according to the packet instructions until al dente.Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.Serve immediately, with extra Parmesan and freshly ground black pepper. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Heat the olive oil in a large frying pan over a medium heat. Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Serve immediately, with extra Parmesan and freshly ground black pepper. Serve immediately, with extra Parmesan and freshly ground black pepper.