Carbonara alla Calabrese with Nduja

Method

1. Remove the rind from the guanciale and cut into slices, then into cubes. Put the cubes in a pan and sweat over medium heat until crispy. Remove and set aside, keeping the fat in the pan.
2. In a bowl, put 2 whole eggs and 4 yolks. Grate a generous amount of pecorino (about 120g) and add black pepper to taste. Mix with a whisk. To pasteurize, place the bowl in a bain-marie and continue stirring until a thick cream forms.
3. Cook the mezze maniche in boiling salted water. Drain al dente (do not reserve the cooking water).
4. In the same pan with the guanciale fat, add the nduja and let it melt over low heat.
5. Add the crispy guanciale cubes to the melted nduja.
6. Pour the drained pasta into the pan and mix well with nduja and guanciale.
7. Remove the pan from the heat and add the egg and pecorino cream. Stir vigorously to combine, until creamy.
8. Serve immediately.