Heat olive oil in a saute pan, add 'nduja and break apart with a wooden spoon. Cook for 4-6 minutes over low-medium heat until some of the fat has rendered, but the 'nduja is still soft. 

In a bowl, whisk together eggs with pecorino cheese and a pinch of salt and pepper. Set aside until needed. 

Next, cook the spaghetti in plenty of boiling salted water until al dente. Drain, reserving ½ cup of the cooking water. Add cooked pasta and reserved water to the pan with the 'nduja. 

Add the egg mixture, then toss everything together aggressively until the pasta is coated in a creamy sauce, about 45 seconds. 

Divide pasta among bowls and serve with a pinch of flakes and extra pecorino cheese.