Hangry Harry's Campfire Nduja Carbonara

Guanciale, nduja, eggs, cheese, pasta. Cooked in one pan over the fire, tastes like you brought a lot more than you actually did.

Words by @hangry_harry · Photography by @hangry_harry

Five minutes of chopping, one pan, one pot, and you end up with something that tastes like it took considerably more effort than it did. The nduja brings the heat, the fire brings the smoke, and you barely have to bring anything except an appetite.

Ingredients

• 200g guanciale

• 100g nduja

• 4 eggs

• As much spaghetti as your heart desires

• Parmesan & parmigiano reggiano (optional but highly recommended)

• Black pepper 

Method

1. Cut a generous chunk of guanciale into small strips and place into a cold pan before bringing up to heat over the fire to render out as much fat as possible.

2. Once the guanciale is crisping up and rendering out the fat, add in around 100g of nduja to cook off gently & melt down.

3. At this point, add your spaghetti into heavily salted boiling water. Remember to reserve a cup of the pasta water for later.

4. While your spaghetti is cooking, add 4 egg yolks (2 per person), grated Parmesan, parmigiano reggiano & lots of black pepper to a bowl. Mix well.

5. Once your spaghetti is cooked al dente, add it straight into your pan with the guanciale and nduja with plenty of pasta water to help emulsify the sauce.

6. Take your pan off the heat and mix in your egg & cheese mixture until your spaghetti is well coated.

7. Plate with even more grated parmesan & another crack of black pepper. Dig in & enjoy.

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