Calabrian Carbonara - Wishbone Kitchen

Bring a large pot of salted water to a boil. Cook your pasta in the salted boiling water according to package directions. Reserve ¼ cup of pasta water. While the pasta cooks, make your sauce. In a small bowl combine the egg yolks, grated cheese, and a pinch of salt and black pepper. Set aside. Heat a medium – large pan over medium heat. Add the olive oil and 'nduja. Break up the 'nduja as it cooks. Add the grated garlic and Calabrian chilis and cook for another minute. Turn off the heat. Add about 1 tbsp of hot pasta water to the egg mixture while stirring to temper the eggs. Transfer cooked pasta directly to the pan with the 'nduja. The pan should be warm but not hot, and the heat should be completely off. Add the tempered egg mixture to the pasta and stir vigorously to keep the eggs from scrambling. Add the butter and additional pasta water as needed while you stir. Once your sauce is glossy and emulsified, serve immediately. I like to top the plated pasta with more grated cheese and a drizzle of Calabrian chili oil.