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Ingredients
Serves: 4
Time: 20 minutes
- 2 tablespoons olive oil
- 1 onion
- 3 garlic clove
- 100g n’duja
- 450g fresh lasagne sheets
- 2 whole eggs
- 2 egg yolks
- 100g pecorino cheese
- Small handful basil leaves
- Sea salt & freshly ground black pepper
Method
- Firstly, heat the oil in a large heavy-based sauté pan.
- Finely chop the onion, add to the pan with a pinch of salt and sweat for 5-6 minutes, until softened.
- Meanwhile, finely slice the garlic and get a pot of water on to boil and season generously with salt.
- Add the garlic to the pan with the onions and cook for a few minutes then add the n'duja and cook for another few minutes.
- Whilst the n’duja melts, place the eggs and egg yolks into a bowl and grate in the pecorino. Season with black pepper and mix to combine then set aside.
- Tear the lasagne sheets into rough pieces and place into the water. Cook according to the packet instructions.
- When the pasta is cooked, transfer to the pan with the n’duja and toss everything together. Now, add to the bowl with the egg and cheese and quickly begin to fold everything together with tongs - the hot pasta will cook the eggs and melt the cheese. If you feel the sauce is too thick, loosen by adding some of the pasta cooking water and stirring through until you achieve a silky smooth, fiery red sauce.
- Serve the pasta into bowls with a little more pecorino grated over the top.
