While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...
Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce ...
Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or according to the packet instructions. Drain the pasta, reserving some of the cooking water. Meanwhile, heat a splash ...