Monday, April 16, 2012

creamy pasta with crispy salami... 20 minutes

the goods:

3 eggs
1 cup grated Parmesan
4 ounces salami, cut into 1/2-inch strips
1 teaspoon olive oil
3 garlic cloves, crushed
3/4 pound spaghetti
1 tablespoon chopped fresh parsley, for serving

Bring a large pot of salted water to boil; cook spaghetti; prior to draining, reserve 1 cup pasta water. Meanwhile, whisk together eggs and Parmesan in a large bowl. Heat skillet over medium-high, then coat with oil. Cook salami and garlic until salami is crisp, about 5 minutes. Add hot pasta to egg mixture along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with pepper. Serve topped with a sprinkle of parsley and remaining salami.

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