Neven Maguire's ‘Nduja Tortiglioni

INGREDIENTS

• 1 Pack Simply Better Italian Fresh Egg Tortiglioni
• Pinch of Simply Better Achill Island Sea Salt
• 1 Pack Simply Better Guanciale Pepato, cut into strips
• 1-2 Tbsp. Simply Better Italian ‘Nduja (heat depending)
• 4 Simply Irish Better Free Range Corn Fed Large Egg Yolks
• 1 Tsp. Coarsely Ground Black Pepper
• 30g Simply Better Pecorino Romano PDO, finely grated plus extra to garnish

METHOD

1. Bring a large pan of water to a rolling boil. Season with salt and cook the tortiglioni for 4 minutes until ‘al dente.’
2. Meanwhile, heat a non-stick frying pan over a high heat. Saute the guanciale for 2-3 minutes until crisp. Drain off the excess fat and then stir in the ‘nduja. It will melt in about 20 seconds. Switch off the heat and put to one side.
3. Beat the egg yolks in a bowl then stir in the pepper with the pecorino.
4. Drain the tortiglioni, reserving a small cupful of the cooking water and immediately tip back into the pan with the ‘nduja mixture and about 2 Tbsp. of the cooking water, tossing with a tongs until evenly combined.
5. Add another 2 Tbsp. of the cooking water into the egg yolk mixture, stirring quickly to combine, then fold into the pan with the pasta until you have created a smooth silky sauce clinging to the pasta – no further heat is necessary.
6. Divide the pasta among bowls and garnish with extra pecorino to serve.