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.
- 1 tablespoon
- 12 ounces
- 1/2 cups
- 1/2 cups
- 6 ounces
sliced COLUMBUS® Italian Dry Salami, sliced into thin strips
Freshly cracked black pepper and salt, to taste
Chopped Italian parsley, if desired
Bring 6 quarts of water and salt to boil. Cook spaghetti according to package directions. Reserve 3/4 cup pasta water, then drain.
In medium bowl, whisk eggs and cheeses until well combined.
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.
To same skillet, add spaghetti, stirring and shaking pan to combine.
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.
Season liberally with freshly cracked black pepper. Divide the pasta into bowls, top with reserved salami and garnish with parsley, if desired. Serve immediately.