Saturday, August 2, 2014



I made this one awhile back, but I just made it again this week (because I didn't know what I wanted to make for dinner, and I happened to have all of the ingredients for this on hand) and it was just so good that I thought I would post it again (especially since I took new pictures and remembered the parsley this time).

Creamy Pasta with Crispy Salami


3 eggs
1 cup grated Parmesan
4 ounces salami
Olive oil
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Chopped parsley


Whisk together eggs and Parmesan in a large bowl.  Cut salami into 1/2 inch strips.  Heat a skillet over medium-high, then coat with olive oil.  Cook salami and garlic until salami is crisp.  Cook spaghetti, before draining, reserve 1 cup pasta water.  Add hot pasta to egg mixture, along with garlic and half the salami.  Toss, adding enough pasta water to coat pasta in a creamy sauce.  Season with salt and pepper, if needed.  Serve topped with a sprinkle of parsley and remaining salami.

Source: Martha Stewart, Everyday Food. You can find it here.

Notes: This is a fun variation on pasta carbonara.  If you don't have salami, you can go the traditional route and use bacon instead.

Oh, and I must strongly suggest that you use freshly ground pepper in this dish.  It makes all the difference!

I cooked a whole pound of pasta.  Last time, I forgot the parsley. This time, I remembered. :) It just makes it look so much prettier!

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