'Nduja & Spring Garlic Carbonara

Spicy pork sausage adds some spice to this spring-y pasta classic.
Publish date:
carbonara with 'nduja and spring garlic

Recipe by Rachael Ray

This recipe originally appeared in our Summer 2021 issue. Get the magazine here.


  • 6 egg yolks
  • 1 cup grated Pecorino Romano 
  • Salt
  • 1 lb (500g) spaghetti
  • 3T EVOO
  • 4 oz (250g) 'ndjua
  • 1 bulb spring garlic, finely chopped
  • 1/2 cup Italian white wine
  • Pepper


Whisk up eggs & cheese. Bring water to a boil. Season it with salt, cook pasta 1 minute less than package directions. Reserve 1 cup of boiling water, whisk into egg yolks. Meanwhile, heat EVOO in a large skillet, melt 'nduja into it, stir in garlic, add wine. Add pasta to 'nduja, toss and remove pan from heat, add tempered eggs & cheese, toss a minute more. Top pasta with black pepper. Pass extra cheese & EVOO at table.