Your family will love Piller’s tasty variation on pasta carbonara.
|250 ml (1 cup)||grated Parmesan cheese|
|125 g (4 oz.)||any variety of Piller’s dry cured salami, cut into 5 ml (½-inch) strips|
|3||garlic cloves, chopped|
|350 g (12 oz.)||spaghetti|
|250 ml (1 cup)||reserved pasta water (can substitute white wine for part of this)|
|Salt to taste|
|Generous amount of pepper|
In a large bowl, whisk together egg yolks and Parmesan. In a large bowl, heat a skillet over medium-high, then coat with olive oil. Add salami and garlic; cook until salami is crisp. Cook spaghetti, reserving 250 ml (1 cup) pasta water before draining. Add hot pasta to egg mixture, along with garlic and half of the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper. Serve, topped with a sprinkle of parsley and remaining salami.