Penne Carbonara with Margherita® Salami
Tender penne pasta, salami and a delicate cream sauce come together in Walters inspired version of this traditional Italian entrée.
Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4 servings
- 2 tablespoons olive oil
- 16 ounces (1 pound) smooth-sided penne (or penne rigate, rigatoni, or tortiglioni)
- 8 ounces Margherita® Genoa salami, julienned
- 1 small onion, minced
- 3/4 cup heavy cream
- 2 egg yolks, lightly beaten
- 1/2 cup pasta water, reserved
- 4 tablespoons Pecorino Romano cheese, grated
- Set pasta water to boil. Once boiling, salt and add the pasta.
- In the meantime, heat olive oil in a large high-sided skillet. Add the minced Margherita® Genoa salami and cook, stirring over a gentle flame, until the salami has turned lightly crispy, about 7 minutes. Add onion and continue cooking until translucent.
- Combine the cream and egg yolks in a bowl and lightly beat them.
- Taste the pasta; when it's just shy of being al dente (about 8 minutes), drain (reserve some water) and transfer to the salami-onion pot. Blend well.
- Turn the heat up, and cook, stirring. After a few seconds stir in the beaten yolk mixture, the reserved water, and cook for 30 seconds more; the heat of the pasta will cook the egg.
- Add the Pecorino cheese, and season with salt and freshly ground black pepper to taste.