Ziti Carbonara with Salami
A creamy, savory ziti carbonara made with crisped Genoa salami, Parmesan, and a silky egg-cream sauce.
Servings: 4 servings
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
- 1/2 cup heavy whipping cream or half-and-half; can 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 chopped fresh Italian parsley
Instructions
- Bring a large pot of salted water to a rolling boil and cook the ziti until al dente according to package directions.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat.
- Add the Genoa salami strips to the skillet and cook until browned and crisp, about 3–5 minutes.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant; remove from heat if the garlic begins to brown too quickly.
- In a bowl, whisk together the egg yolks, heavy cream (or half-and-half), grated Parmesan, and freshly ground black pepper until combined.
- Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and immediately add the hot pasta to the skillet with the salami; sauté and toss for about 30 seconds to combine.
- Remove the skillet from the heat and quickly add the egg-cream mixture, tossing constantly to create a creamy sauce; add a splash of reserved pasta water as needed to loosen the sauce.
- Transfer to plates, top with additional Parmesan and the chopped parsley, and serve immediately.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Tongs or pasta fork
- Measuring Cups and Spoons
Notes
- Reserve pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for best flavor.
- Work off the heat when adding the egg mixture to avoid scrambling.