Pasta with 'Nduja and Pecorino

Pasta with ‘nduja and pecorino is a simple yet flavorful dish, typical of Italian culinary tradition. Here’s how to prepare it:

Ingredients

• 320 g pasta (for example spaghetti or penne)
• 150 g ‘nduja
• 100 g grated Calabrian pecorino
• 1 garlic clove
• Extra virgin olive oil (to taste)
• Fresh or powdered chili pepper (to taste)
• Salt (to taste)

Preparation

1. Bring plenty of salted water to a boil in a pot for the pasta.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add a crushed garlic clove. If you like a spicier flavor, you can also add some chili pepper.
3. Melt the ‘nduja in the pan over low heat, stirring with a wooden spoon to make it creamy.
4. When the water boils, cook the pasta al dente following the times indicated on the package.
5. Drain the pasta and transfer it to the pan with the ‘nduja, removing the garlic.
6. Toss the pasta over high heat to combine well with the sauce, adding a bit of cooking water if necessary to make it creamier.
7. Add the grated pecorino and stir well until the pecorino has melted with the ‘nduja, creating a tasty cream.
8. Serve the pasta immediately while hot, garnishing with additional grated pecorino if desired.

Trivia

‘Nduja is a typical soft and spicy Calabrian cured meat, made with pork parts, red chili pepper, and spices. It is known for its versatility and is used in various ways in regional cuisine: spread on bread, as an ingredient in sauces, and to season pasta or pizza. Calabrian pecorino, on the other hand, is a flavorful cheese that pairs well with the spiciness of ‘nduja, balancing the dish.

Remember that the amount of ‘nduja and pecorino can vary depending on your personal taste and the level of spiciness you prefer. Enjoy your meal!