REVIEW: Gousto Spicy 'Nduja Spaghetti Carbonara

I love carbonara and I love 'Nduja.

HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in a paper bag.

INGREDIENTS:

• 80g Spinach

• 40g Nduja

• 160g Tenderstem broccoli

• 80g Crème fraîche

• 30g Grated Italian hard cheese

• 5.5g Chicken stock mix

• British free range egg

• Garlic clove

• 160g Quick cook spaghetti

NUTRITION:

Calories per serving: 630 kcal

Info per 100g

• Energy - 202 kcal

• Calories - TEXT

• Fat - 8.9g

• Of which saturates - 4.3g

• Carbohydrates - 21.4g

• Of which sugars - 1.9g

• Protein - 8.5g

• Salt - 0.66g

INSTRUCTIONS:

STEP 1: Before you begin...Get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg. Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

STEP 2: Boil a full kettle and peel and finely chop (or grate) your garlic. Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat. Once hot, tear your 'Nduja into the pan (can't handle the heat? Go easy!) with a generous grind of black pepper and cook for 2-3 min or until softened.

STEP 3: While the 'Nduja is softening, add your quick cook spaghetti and Tenderstem broccoli to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat. Cook for 2-3 min or until the spaghetti and Tenderstem broccoli are cooked with a slight bite, then drain, reserving a cup of the starchy pasta water. Return the drained spaghetti and Tenderstem broccoli to the pot with a drizzle of olive oil and stir it all together.

STEP 4: Once the 'Nduja has softened, add the chopped garlic to the pan and cook for a further 1 min or until fragrant. Once fragrant, add your chicken stock mix with 50ml boiled water and cook for 1-2 min or until thickened

STEP 5: Meanwhile, separate your egg yolk from the whites by cracking your egg over a small bowl and catching the yolk in the shell. Transfer the yolk from one shell half to the other several times, until all the whites are in the bowl and you are left with the yolk in the shell. Tip: Hold on to those egg whites! They’re perfect for meringues or a protein-rich omelette (they freeze well too).

STEP 6: Combine the egg yolk in a jug with your crème fraîche, half your grated Italian hard cheese (save the rest for garnish!) and a pinch of salt and pepper. Stir it all together – this is your carbonara sauce. Wash your spinach, then pat dry with kitchen paper

STEP 7: Remove the pan from the heat and add the drained spaghetti & Tenderstem broccoli. Add the carbonara sauce with a splash of reserved starchy pasta water and the spinach and mix until fully combined – this is your spicy 'Nduja spaghetti carbonara. Tip: Mix the sauce through the pasta quickly to avoid scrambling the egg! Serve the spicy 'Nduja spaghetti carbonara topped with the remaining grated Italian hard cheese. Season with a grind of black pepper. Enjoy!

I love this, I will definitely be making this myself.

Purchased from: Gousto

Star Rating: 5/5

Date Tried: Sunday 13th October 2024

This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 70% off of your first box and 20% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718