Ingredients
Directions
- 1
Cook the pasta until al dente. Before draining, reserve 1 cup of the pasta water.
- 2
In a small bowl, whisk the eggs with half of the grated Parmesan cheese and set aside.
- 3
As the pasta cooks, heat oil in a large skillet over medium heat. For a milder flavour, remove the casing from the sausage, cook it in the skillet, and break it apart with a spoon until browned. Stir in the nduja and cook for 2-3 minutes until it melts into the oil, forming a rich, spicy sauce.
- 4
Add the garlic and onion and cook until fragrant, about 1 minute.
- 5
Add the lemon zest and juice, stirring to combine.
- 6
Turn off the heat, then pour the egg and Parmesan mixture into the skillet, mixing it with the sauce.
- 7
Add the cooked pasta to the skillet, tossing to coat it evenly. If the pasta seems dry, gradually add some reserved pasta water to loosen the sauce. The heat from the pasta will gently cook the eggs, creating a creamy texture.
- 8
Serve and enjoy!
