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How to make Spaghetti with salami carbonara

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 200g good-quality Italian salami
  • 1 tablespoon olive oil
  • 25g unsalted butter
  • 6 fresh sage leaves, roughly torn
  • 2 small dried red chillies, crumbled
  • 1 garlic clove, crushed
  • 5 free-range egg yolks
  • 1/2 cup freshly grated parmesan, plus extra to serve
  • 80ml (1/3 cup) thick cream
  • 400g spaghetti
  • 125ml (1/2 cup) white wine
  • 2 tablespoons chopped flat-leaf parsley

Method

  • Step 1 Remove the skin from the salami and cut into 1/2cm slices, then cut into thin strips. Heat the oil and butter in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp. Add the sage, chilli and garlic and cook for a further 1-2 minutes. Turn off the heat and set aside.
  • Step 2 Beat together the egg yolks, parmesan and cream in a bowl. Season well with salt and freshly ground black pepper and set aside.
  • Step 3 Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain. Return the salami to medium-low heat, add the wine and simmer for 1 minute. Stir the salami mixture into the pasta.
  • Step 4 Quickly add the egg mixture and parsley, and toss, allowing the hot pasta to cook the egg mixture.
  • Step 5 Serve sprinkled with the extra parmesan.