NDUJA & LEMON

SPAGHETTI ALLA CHITARRA with ‘Nduja (spicy spreadable pork sausage), lemon, Parmigiano Reggiano, and optional stracciatella

Ingredients:

  • fresh spaghetti alla chitarra

  • Nduja & Parmesan sauce

  • Parmigiano Reggiano

  • Half a lemon

  • Optional stracciatella

Equipment:

  • A saucepan

  • A pot for cooking pasta

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose, Celery.

Step 1:

Boil a large pot of salted water — the water should be salty like the sea.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes.

Stir them with the fork every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of Nduja & Parmesan Sauce into a separate saucepan and warm it up over a medium heat, adding 1-2 SPOONS of the pasta cooking water.

Break up the Nduja with a spoon to speed up the melting process and to avoid burning. Once it is totally melted, remove the pan from the heat.

Step 3:

ONCE THE PASTA IS COOKED, reserve a cup of cooking water.

ADD A Spoonful OF THE COOKING WATER TO THE Nduja SAUCE to loosen it, AND THEN STIR THE PASTA THROUGH IT.

Step 4:

Add lemon juice and grated Parmigiano Reggiano (leaving some cheese to add to the top later!), and mix until the pasta is evenly coated.

If it looks a little dry, add 1-2 extra spoonfuls of pasta water.

Step 5:

PLATE UP AND FINISH WITH THE LAST OF THE Parmigiano reggiano.

Step 6:

If you ordered optional stracciatella, add it now with a drizzle of olive oil and a crack of black pepper.

Buon Appetito!