Italian Nduja Carbonara Pasta Bake

Nduja, Calabria’s fiery spreadable salami, collides with Rome’s classic carbonara in this cozy oven bake. Spicy nduja melts into a silky egg-and-cheese sauce with pancetta, then bakes with pasta until golden.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 580 cal
• 28g protein
• 48g carbs
• 30g fat
• 3g fiber

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Ingredients

• 12 oz rigatoni or penne pasta
• 4 oz nduja
• 4 oz diced pancetta
• 3 large eggs
• 2 egg yolks
• 3/4 cup grated Pecorino Romano
• 1/2 cup grated Parmesan
• 3/4 cup whole milk
• 3 cloves minced garlic
• 1 1/2 tsp freshly cracked black pepper
• 1 tsp kosher salt
• 3 cups baby spinach
• 1 tbsp olive oil
• 2 tbsp chopped fresh parsley

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil and cook the pasta until just shy of al dente, about 2 minutes less than package directions. Drain, reserving a splash of pasta water, and toss the noodles lightly with olive oil so they do not stick.
2. 2While the pasta cooks, preheat the oven to 375°F and lightly oil a 9-by-13-inch baking dish. In a skillet over medium heat, render the pancetta until the edges turn golden and crisp, about 5 to 6 minutes.
3. 3Add the nduja and minced garlic to the skillet; break up the nduja with a wooden spoon and cook until it melts into a glossy, spicy oil and the garlic smells fragrant, 1 to 2 minutes more. Remove from heat.
4. 4In a large mixing bowl whisk the whole eggs, egg yolks, Pecorino, Parmesan, milk, black pepper, and salt until smooth and slightly thickened.
5. 5Fold the drained pasta, wilted spinach, and the warm nduja-pancetta mixture into the egg-cheese bowl, adding a spoonful of reserved pasta water if the sauce looks too tight. Work quickly so the eggs do not scramble.
6. 6Transfer everything to the prepared baking dish and spread into an even layer. Sprinkle a little extra Parmesan over the top if desired.
7. 7Bake uncovered until the edges bubble and the top sets with light golden spots, 18 to 22 minutes. The center should still look creamy rather than dry.
8. 8Rest the bake 5 minutes so the sauce firms slightly for cleaner lunch portions. Scatter chopped parsley over the top, crack on more black pepper, and scoop into bowls or meal-prep containers.
9. 9Serve warm or pack for midday; it reheats gently in the microwave with a splash of water to restore creaminess.