Chicken & ’Nduja Pappardelle

Ingredients: The ingredient amounts are for two servings.

• Pappardelle Pasta 150g or 5.3oz
• Black Pepper ¼ tsp
• Salt pinch, for pasta
• Chicken Breast 2 (125g or 4.4oz per breast)
• Nduja 45g or 1.6oz
• Egg Yolks 2
• Peccorino 25g or 0.9oz, finely grated
• Peccorino 10g or 0.35oz, to serve
• Pasta Water 1 to 2 ladles
• Olive Oil 1 tsp

Instructions:

Bring a large pot of salted water to the boil and cook the pappardelle until al
dente. Reserve plenty of pasta water before draining.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
Add the diced chicken and season lightly with black pepper. Cook for 6 to 8
minutes until golden and cooked through.

In a bowl, whisk together the egg yolks, grated pecorino, black pepper, and 1 to 2
tablespoons of pasta water until smooth.

Add the ’nduja to the pan and stir for 30 to 60 seconds until it softens and coats
the chicken. Add 1 ladle of pasta water to the pan and stir through.

Add the drained pappardelle to the pan with the chicken and ’nduja. Toss
everything together, then remove the pan from the heat.

Pour in the egg and cheese mixture, tossing quickly so the sauce turns glossy and
coats the pasta. Add extra pasta water, a splash at a time, until the sauce
becomes silky and loose enough to cling to the pappardelle. Taste and adjust with
extra black pepper if needed.