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 oil
4 ounces ‘nduja (see Note)
Dried oregano, for sprinkling
In a medium bowl, beat the egg yolks with the whole egg and the 1/2 cup of grated cheese.
In a large pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 3/4 cup of the cooking water.
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.
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.