NDUJA PASTA WITH GUANCIALE, OLIVES AND BABY KALE

Nduja is a spicy, spreadable Italian salami and guanciale is an Italian cured meat similar to pancetta. Both meats, and casareccia, can be found at Mediterranean food stores.

400 grams dried casareccia pasta

200 grams guanciale, sliced into lardons

1 red onion, finely diced 3 tablespoons nduja 2 cloves garlic, finely chopped

16 kalamata olives, pitted 1 bunch baby kale leaves cracked black pepper

TO SERVE

1/4 cup finely grated parmesan

fresh basil leaves

Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions. Drain well.

Fry the guanciale in a sauté pan over a medium heat until it is golden and crisp. Do not add any fat to the pan; the guanciale is fatty enough. Use tongs or a slotted spoon to remove the lardons and set aside. Leave the guanciale fat in the pan.

Reduce the heat to low-medium and fry the onion in the guanciale fat until soft and translucent. Add the nduja and garlic and fry for 3 minutes, breaking apart the nduja with a wooden spoon. Add the olives, kale and a little pepper and toss to combine. Once the kale has wilted, remove from the pan and stir through the pasta.

TO SERVE: Divide among bowls and top with parmesan and basil leaves. Taste before adding any salt. SERVES 4