New York City chef Andrew Carmellini uses Calabrian 'nduja, the spicy, spreadable sausage, to bring loads of delicious heat and flavor to his silky carbonara.

Ingredients

• 6 large egg yolks
• 1 large egg
• 1/2 cup finely grated pecorino romano cheese, plus more for serving
• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oi
• 4 ounces 'nduja (see note)
• kosher salt
• pepper
• dried oregano, for sprinkling

Directions

1. In a medium bowl, beat the egg yolks with the whole egg and the 1/2 cup of grated cheese.
2. In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 3/4 cup of the cooking water.
3. Meanwhile, in a medium skillet, heat the olive oil. Add the 'nduja and cook over moderate heat, breaking up the meat with a wooden spoon, until the fat is rendered, 3 to 5 minutes.
4. In a large bowl, toss the hot pasta with the 'nduja. Add the egg mixture and the reserved pasta cooking water and toss aggressively until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper. Transfer the pasta to shallow bowls or a platter and sprinkle with dried oregano. Serve, passing more cheese at the table.