Serves 2 people
Ingredients
- 180g dry spaghetti
- 2 tbsp ‘nduja
- 3x garlic cloves (whole)
- 3x egg yolks
- 40g parmesan (plus some for serving)
- 1/2 tsp white truffle oil
- Salt and pepper
Method
- Bring a large saucepan of salted water
- Cook the spaghetti until al dente
- While the spaghetti is cooking, heat a large frying pan on a medium-high heat and add the ‘nduja and break it up for a few minutes.
- Add the garlic to the pan and stir for a few minutes while the pasta cooks
- Mix the egg yolks, parmesan, truffle oil and seasoning in a small bowl
- Drain the pasta and retain the water
- Add a splash of the water to the frying pan and turn the heat down to low-medium
- Add the spaghetti and stir
- Stir in the egg mixture smoothly so it doesn’t scramble 🙂 and add more water to loosen the sauce
- Serve with parmesan on top