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Crispy Salami Carbonara



Quantity Ingredient
4 egg yolks
1 cup grated Parmesan cheese
4 oz. any variety of Black Kassel dry cured salami, cut into ½-inch strips
Olive oil
3 garlic cloves, chopped
12 oz. spaghetti
1 cup reserved pasta water (can substitute white wine for part of this)
Salt to taste
Generous amount of pepper
Parsley, chopped



In a large bowl, whisk together egg yolks and Parmesan. Heat a skillet over medium-high, then coat with olive oil. Add salami and garlic; cook until salami is crisp. Cook spaghetti, reserving 1 cup pasta water before draining. Add hot pasta to egg mixture, along with garlic and half of the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper. Serve, topped with a sprinkle of parsley and remaining salami.