Calabrian Spaghetti

Bring a large pot of water to a rolling boil for the spaghetti.

In a large skillet, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the 'nduja to the same skillet and cook, breaking it up with a wooden spoon, until it melts and releases its vibrant red oils, about 2-3 minutes. Remove the 'nduja with a slotted spoon and set aside.