3 ingredient nduja butter pasta
A quick and simple 3 ingredient nduja butter pasta. Smoky, savoury goodness that comes together in no time at all.
Servings: 2 people
Ingredients
- 220 grams dried pasta (or 300 grams fresh)
- 70 grams butter cubed
- 2 tablespoons nduja paste
- 1 tablespoon fresh lemon juice plus the zest
- Parmesan and black pepper to serve
Instructions
- Cook your pasta in a pot of well salted boiling water according to packet instructions. Make sure to reserve some pasta water before draining. A cup to be safe.
- Melt the butter over medium heat and cook until slightly browned. It will crackle then foam up, turn the heat down when it starts to foam and make sure you don't burn the milk solids. Just slightly browned.
- Add the nduja and lemon juice and mix thoroughly.
- Add ¼ cup pasta water and mix really well to emulsify. I like to really shake the pan and whisk at the same time.
- Add your cooked pasta straight in and let it gently bubble away for a minute or two, adding another splash of pasta water to loosen if you need.
- Serve between bowls and top with lots of freshly grated parmesan, lemon zest and a good crack of black pepper.
Notes
- The sauce doesn't take long so you'll start cooking your pasta slightly before. If your pasta is ready first, drain it, then throw a knob of butter in. This helps it not overcook while it sits.
- Feel free to use more or less nduja. It can be quite spicy if you use too much more than 2 tbsp so start with less and see how it tastes.
- The topping of parm, lemon zest and pepper is KEY. Don't skip!