Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Ragù
Finishing
Method
Pasta
Bring water to boil and cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the dried fettuccine and cook until just shy of al dente (about 8–9 minutes depending on package). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Ragù
Render pancetta/guanciale and sauté aromatics
In a large, heavy skillet or sauté pan over medium heat, add 2 tablespoons olive oil and 3 ounces diced pancetta or guanciale. Cook until the fat renders and pieces are lightly browned, about 4–5 minutes. Add 1 tablespoon butter. Add the diced onion, carrot and celery and a pinch of salt. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
Brown the pork
Increase heat to medium-high. Add 1 pound ground pork shoulder, breaking it up with a spoon. Cook until the pork is browned and most of the moisture has evaporated, about 6–8 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper while browning.
Deglaze with wine
Pour in 1 cup dry white wine to deglaze the pan. Scrape up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.
Add ’Nduja, tomato and seasonings
Lower heat to medium. Stir in 3 tablespoons ’Nduja and 1 tablespoon tomato paste, cooking 1–2 minutes to bloom their flavors. Add 14 ounces crushed tomatoes, 1 cup stock, 1 teaspoon dried oregano, and 1 teaspoon red pepper flakes (optional). Stir to combine, then add 1 teaspoon granulated sugar if sauce tastes too acidic.
Simmer ragù
Bring the ragù to a gentle simmer, then reduce heat to low and partially cover. Let simmer gently for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt and heat as needed.
Finish & Serve
Combine pasta and sauce
Return the drained fettuccine to the pot or to the skillet with the ragù (if pan is large enough). Add about 1/2–1 cup reserved pasta water gradually while tossing to help the sauce coat the pasta and create a silky emulsion. Stir in 1 cup grated Pecorino Romano or Parmigiano-Reggiano and 1 teaspoon olive oil. Toss vigorously until cheese melts and the sauce clings to the noodles. If the sauce is too thick, add more reserved pasta water, a tablespoon at a time.