Ziti Carbonara with Salami
A creamy, quick ziti carbonara tossed with crisped Genoa salami and Parmesan.
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.