This recipe is for penne alla carbonara with salami. It pairs well with a 2012 Barbera wine. The ingredients include eggs, parmesan cheese, olive oil, salami slices, pasta water, garlic, penne pasta, parsley, and basil. The method involves whisking the eggs and parmesan together in a bowl. The penne is cooked until al dente and pasta water is reserved. Olive oil and salami are cooked in a skillet until crisp. The hot pasta is added to the egg mixture along with garlic and half the salami and tossed to create a creamy sauce with pasta water. It is seasoned with salt and pepper before being served topped with parsley, basil and remaining salami.
This recipe is for penne alla carbonara with salami. It pairs well with a 2012 Barbera wine. The ingredients include eggs, parmesan cheese, olive oil, salami slices, pasta water, garlic, penne pasta, parsley, and basil. The method involves whisking the eggs and parmesan together in a bowl. The penne is cooked until al dente and pasta water is reserved. Olive oil and salami are cooked in a skillet until crisp. The hot pasta is added to the egg mixture along with garlic and half the salami and tossed to create a creamy sauce with pasta water. It is seasoned with salt and pepper before being served topped with parsley, basil and remaining salami.
This recipe is for penne alla carbonara with salami. It pairs well with a 2012 Barbera wine. The ingredients include eggs, parmesan cheese, olive oil, salami slices, pasta water, garlic, penne pasta, parsley, and basil. The method involves whisking the eggs and parmesan together in a bowl. The penne is cooked until al dente and pasta water is reserved. Olive oil and salami are cooked in a skillet until crisp. The hot pasta is added to the egg mixture along with garlic and half the salami and tossed to create a creamy sauce with pasta water. It is seasoned with salt and pepper before being served topped with parsley, basil and remaining salami.
This recipe is for penne alla carbonara with salami. It pairs well with a 2012 Barbera wine. The ingredients include eggs, parmesan cheese, olive oil, salami slices, pasta water, garlic, penne pasta, parsley, and basil. The method involves whisking the eggs and parmesan together in a bowl. The penne is cooked until al dente and pasta water is reserved. Olive oil and salami are cooked in a skillet until crisp. The hot pasta is added to the egg mixture along with garlic and half the salami and tossed to create a creamy sauce with pasta water. It is seasoned with salt and pepper before being served topped with parsley, basil and remaining salami.
INGREDIENTS: 3 Eggs, Beaten 1 Cup Parmesan Cheese, Grated 2 Tablespoons Olive Oil 4 Ounces Salami, Sliced ½” strips 1 Cup Pasta Water (Reserve After Cooking Pasta) 1 Clove Garlic, Crushed 12 Ounces Penne Pasta 2 Tablespoons fresh Italian Parsley, Chopped 2 Tablespoons fresh Basil, sliced into thin Ribbons Kosher Salt and freshly Ground Pepper METHOD: 1. Whisk together eggs and Parmesan cheese in a large bowl. 2. Cook the penne (or any pasta shape of your choice) in heavily salted, boiling water until al dente. Reserve 1 cup of pasta water before draining the pasta. 3. Meanwhile, heat a skillet over medium-high heat. Add the olive oil and salami and cook until the salami is crisp. 4. Add the hot pasta to the egg mixture, along with the garlic and half the salami and toss the pasta mixture. Immediately add enough pasta water to coat pasta into a creamy sauce. 5. Season with salt and pepper. 6. Serve immediately topped with chopped parsley, basil and remaining salami.
Recipe by Chef Wendy Bennett of Wine Country Cooking Studio