10/09/2025
In this Food & Drink Issue, Chef Allison from shares her special carbonara recipe. See below for a cozy dish to whip up this fall ✨
Will you try this recipe?
👩🏻🍳:
Ingredients:
6 large egg yolks
1 large egg
1/2 cup finely grated Pecorino Romano cheese, plus more for serving
1 pound pasta
2 tablespoons extra-virgin olive oil
4 ounces ‘nduja
Kosher salt
Pepper
Directions:
In a medium bowl, beat egg yolks with the whole egg and 1/2 cup of grated cheese.
In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 3/4 cup cooking water.
Meanwhile, in a medium skillet, heat olive oil. Add ‘nduja and cook over moderate heat, breaking up the meat with a wooden spoon, until the fat is rendered, 3-5 minutes.
In a large bowl, toss the hot pasta with the ‘nduja. Add the egg mixture and reserved pasta cooking water and toss aggressively until pasta is coated in a creamy sauce, about 1 minute. Season with salt/pepper. Transfer pasta to shallow bowls or a platter and sprinkle with dried oregano. Serve, passing more cheese at the table.
