This is a comforting, weeknight-ready pasta that riffs on classic carbonara while leaning into bold, savory flavors. Creamy, peppery, and studded with crispy strips of Genoa-style salami made from halal-cured beef, this Ziti Carbonara with Salami comes together quickly and feels special enough for guests. The sauce is silky thanks to egg yolks and cream, while Parmesan and a hit of black pepper finish everything with classic Italian comfort.
Why you’ll love this recipe
Ziti Carbonara with Salami is simple, fast, and forgiving. It uses pantry-friendly ingredients but tastes like you spent hours on it. The salami adds a smoky, spiced note and a little crunchy texture, while the egg yolks and cream create a glossy sauce that clings to each tube of ziti. If you like traditional carbonara but want a slightly richer, meatier version, this dish is for you.
Ingredients
- ▢16 ounces ziti pasta
- ▢3 tablespoons extra-virgin olive oil
- ▢3 tablespoons butter
- ▢4 ounces Genoa salami, cut into strips
- ▢1 teaspoon minced garlic
- ▢2 large egg yolks
- ▢½ cup heavy whipping cream (or half and half) – can add a little more, if desired
- ▢¼ cup grated Parmesan cheese, plus more for serving
- ▢1 teaspoon freshly ground black pepper
- ▢¼ cup chopped fresh Italian parsley
Notes on ingredients
For the salami, choose a halal-cured Genoa-style beef salami or another beef-based deli salami labeled for permissible consumption. The rest of the ingredients are standard pantry and dairy items. If you prefer a lighter finish, use half and half in place of the heavy whipping cream; the recipe allows adding a touch more cream if you like a looser sauce.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Mixing bowl for the sauce
- Tongs or pasta fork
- Measuring spoons and cups
- Colander
Step-by-step instructions
1. Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 16 ounces ziti pasta and cook according to package instructions until al dente. Reserve 1 to 1½ cups of the pasta cooking water before draining. Drain the pasta and set it aside while you prepare the sauce and salami.
2. Brown the salami
Heat a large skillet over medium heat and add 3 tablespoons extra-virgin olive oil and 3 tablespoons butter. Once the butter has melted and the pan is hot, add 4 ounces Genoa salami, cut into strips. Sauté the salami, stirring occasionally, until the edges begin to crisp and the fat renders, about 4 to 6 minutes.
3. Add garlic
Stir in 1 teaspoon minced garlic and cook for about 30 seconds to 1 minute, just until fragrant. Be careful not to burn the garlic; it should smell aromatic but not brown.
4. Prepare the creamy egg mixture
While the salami finishes, whisk together 2 large egg yolks, ½ cup heavy whipping cream (or half and half), ¼ cup grated Parmesan cheese, and 1 teaspoon freshly ground black pepper in a mixing bowl until smooth and combined.
5. Combine pasta with the pan
Add the drained ziti to the skillet with the salami and garlic. Toss the pasta in the pan for 1 to 2 minutes so it picks up the flavored oil and butter. If the skillet looks dry, add a splash (about 2 to 4 tablespoons) of the reserved pasta water to loosen things up.
6. Temper and add the egg-cream mixture
Remove the skillet from direct heat. Slowly add about ¼ cup of the reserved hot pasta water to the egg-cream mixture while whisking constantly to temper the eggs (this brings the temperature up gently and prevents scrambling). Pour the tempered egg-cream mixture over the pasta in the skillet. Toss or stir quickly and continuously so the sauce becomes silky and clings to the ziti. If the sauce feels too thick, add more reserved pasta water a tablespoon at a time until you reach your desired consistency.
7. Finish and season
Return the skillet to very low heat for 30 seconds to 1 minute if needed to warm the sauce through, but avoid boiling. Taste and adjust with more black pepper if you like a stronger peppery kick. Stir in ¼ cup chopped fresh Italian parsley for brightness.
8. Serve
Portion the Ziti Carbonara with Salami into bowls or onto plates. Top each serving with additional grated Parmesan cheese and an extra crack of black pepper if desired. Serve immediately while hot and silky.
Tips for success
- Reserve enough pasta water: The starchy cooking water is the easiest way to adjust sauce consistency without adding more cream.
- Don’t overheat the eggs: Tempering the egg-cream mixture and working off direct heat keeps the yolks creamy rather than turning them into scrambled bits.
- Adjust creaminess: If you prefer a saucier pasta, add the extra heavy whipping cream or a splash more reserved pasta water.
- Use freshly grated Parmesan: Pre-grated cheese contains additives and won’t melt as smoothly into the sauce.
- Fresh pepper is key: Carbonara loves black pepper—freshly ground gives the best aroma and heat.
Make-ahead and storage
You can prepare components in advance: cook and cool the ziti, store the cooked salami and garlic separately, and keep the egg-cream mixture chilled (covered) for up to a day. When ready to serve, gently reheat the pasta and salami in a skillet with a splash of reserved pasta water, then stir in the tempered egg-cream mixture off the direct heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk, cream, or reserved pasta water to bring back creaminess.
Serving suggestions
- Serve with a simple green salad dressed in lemon and olive oil to cut the richness.
- Offer crusty bread to mop up any leftover sauce.
- Pair with a crisp white wine, sparkling water with lemon, or an herbal iced tea for a balanced meal.
Final thoughts
This Ziti Carbonara with Salami is a modern, flavorful take on a much-loved pasta, marrying creamy egg-based sauce with the savory crunch of thinly sliced Genoa-style beef salami. It’s fast enough for a weeknight and impressive enough for a casual dinner with friends. Keep the technique in mind—temper the eggs, save the pasta water, and finish off with plenty of freshly grated Parmesan—and you’ll have a silky, satisfying pasta every time.
Ziti Carbonara with Salami
Equipment
- Large Pot
- Large Skillet
- Wooden spoon or tongs
- Measuring cups and spoons
- Mixing Bowl
- Colander
Ingredients
- 16 ounces ziti pasta
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 4 ounces Genoa salami cut into strips
- 1 teaspoon garlic minced
- 2 large egg yolks
- 1/2 cup heavy whipping cream or half and half; add a little more if desired
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh Italian parsley chopped
Instructions
- Bring a large pot of well-salted water to a boil and cook the ziti until al dente, then reserve 1/2 cup of the starchy pasta water and drain the pasta.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter melts.
- Add the Genoa salami strips to the skillet and cook, stirring occasionally, until the salami is browned and crisp.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, then remove the skillet from the heat.
- In a bowl, whisk together the egg yolks, heavy cream, grated Parmesan, and black pepper until smooth.
- Return the skillet to low heat, add the hot drained pasta and sauté for about 30 seconds to combine with the salami.
- Remove the skillet from the heat and quickly pour in the egg and cream mixture, tossing constantly so the sauce thickens without scrambling the eggs; add reserved pasta water a little at a time if the sauce needs more moisture.
- Stir in the chopped parsley, taste and adjust seasoning, then serve topped with additional Parmesan.
Notes
- Use well-salted pasta water for best flavor.
- Work quickly when adding the egg mixture to avoid scrambling.
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for the best texture.
