NDUJA & LEMON

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

Ingredients:

  • 1 pot of fresh spaghetti alla chitarra

  • 1 pot of Nduja & Parmesan sauce

  • 1 small pot of Parmigiano Reggiano

  • Half a lemon

  • Optional portion of fresh stracciatella

Equipment:

  • 1 medium saucepan

  • 1 medium pot

  • 1 wooden spoon

  • 1 strainer

  • 1 pair of tongs

Allergens: Gluten, Milk/Lactose, Celery.

Step 1:

Boil a large quantity (how much?) of salted water.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes. Stir them every so often so they don’t stick!

Step 2:

In Parallel, pour the pot of Nduja & ‘Composto’ (parmesan cream) into a separate saucepan and warm it up over a medium heat, adding some 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, ADD A SMALL AMOUNT OF THE COOKING WATER TO THE Nduja SAUCE, 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.

Step 5:

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

BUON APpETITO!