Italian Dry Salami Pasta Carbonara

Italian Dry Salami Pasta Carbonara

No one can resist Pasta Carbonara, but it’s fun to experiment with a classic. COLUMBUS® Italian Dry Salami Pasta Carbonara features crispy salami alongside all the traditional elements: spaghetti, eggs, Parmesan cheese and Pecorino cheese. This creamy and rich dish is an instant favorite with salami lovers.

6 Servings
prep time
Prep Time 15 minutes
cook time
Cook Time 15 minutes
total time
Total Time 30 minutes


  • 1 tablespoon

    kosher salt

  • 12 ounces


  • 4

    large eggs

  • 1/2 cups

    grated Parmesan

  • 1/2 cups

    grated Pecorino

  • 6 ounces

    sliced COLUMBUS® Italian Dry Salami, sliced into thin strips

  • Freshly cracked black pepper and salt, to taste

  • Chopped Italian parsley, if desired


  1. Bring 6 quarts of water and salt to boil. Cook spaghetti according to package directions. Reserve 3/4 cup pasta water, then drain.

  2. In medium bowl, whisk eggs and cheeses until well combined.

  3. Heat large skillet over medium-high heat. Add salami pieces; cook 3 to 4 minutes, or until crispy and golden. Remove from pan with slotted spoon to a paper towel lined plate.

  4. To same skillet, add spaghetti, stirring and shaking pan to combine.

  5. Remove the pan from the heat. Add egg mixture, stirring quickly until the eggs thicken. If the sauce seems too thick, thin it out with the reserved pasta water a bit at a time.

  6. Season liberally with freshly cracked black pepper. Divide the pasta into bowls, top with reserved salami and garnish with parsley, if desired. Serve immediately.