A smoky, spicy twist on a classic. This indulgent spaghetti dish pairs crispy smoked bacon with the rich heat of ’Nduja, folded through a silky, egg-based sauce for maximum comfort with minimal effort. Finished with sharp Parmesan and plenty of black pepper, it’s a quick yet luxurious pasta that’s perfect for a cosy dinner for two — bold, creamy, and deeply satisfying from the very first forkful.
Serves 2
Ingredients
- 300 g Alfieri spaghetti
- 2 smoked streaky bacon rashers, diced
- 2 tsp Alfieri ’Nduja
- 1 garlic clove, minced
- Olive oil
- 2 free-range eggs
- 30 g Parmesan cheese, plus extra for serving
- Black pepper, to taste
Method
- Cook the pasta: Cook the spaghetti in a pan of boiling salted water according to the packet instructions.
- Crisp the bacon: Place the diced bacon in a non-stick frying pan over medium heat with ½ tablespoon of olive oil and a good pinch of black pepper.
Cook until golden and crispy, tossing occasionally, then remove from the heat. - Prepare the egg mixture: In a bowl, beat the eggs together with the ’Nduja.
- Finely grate in the Parmesan and mix until well combined.
- Combine pasta and bacon: Using tongs, transfer the cooked pasta straight into the pan with the bacon. Toss well to coat.
- Make the sauce: Pour the egg and Parmesan mixture into the pan, keeping everything moving constantly.
Add small splashes of pasta cooking water until you achieve a silky, creamy sauce. - Make sure the pan isn’t too hot, or the eggs will scramble.
Serve: Plate up immediately and finish with an extra grating of Parmesan and more black pepper if desired.