SERVES 4-6

INGREDIENTS

1 lb Stroncatura Pasta
4 heaping tbsp spicy Tomato ‘Nduja
4 eggs (3 yolks, 1 whole)
1 cup pecorino cheese (plus more for plating)
1 lemon
sea salt
black pepper

Pasta water

PREPARATION

Bring a large pan of salted water to a boil. Add your Stroncatura pasta and cook until al dente.

Separate 3 of your eggs, then add the yolks to a medium-sized bowl. Crack in your 4th egg (whole).
Add grated pecorino into the bowl with eggs, then beat to combine.

Heat a pan over medium heat. Add your Tomato ‘Nduja and cook for a few minutes until it has broken down, the oils are released, and your kitchen smells fragrant and spicy. Pour in a ladle of your pasta cooking water. Mix it until you have a smooth and silky sauce. Get your Stroncatura in the pan. Toss it around in the Tomato ‘Nduja sauce until it is fully coated.

Take your pan off the heat. Pour your pecorino and egg mixture into the pan and give it a toss, adding more pasta water if you need to make it super glossy.

Zest in your lemon and add the juice of half of the lemon. Check the seasoning - you don’t want to over-season since the Tomato ‘Nduja is very concentrated and full of flavor.

Tong your Stroncatura onto warm plates, then top with more pecorino cheese, fresh black pepper, and some more lemon zest. Serve and enjoy this super savory creamy dish.