Salami Carbonara

1. 1

   In a large, deep skillet, heat 2 tablespoons of the olive oil.

2. 2

   Add the salami and cook over moderately low heat, stirring occasionally, until the fat is rendered and the salami is tender, about 20 minutes.

3. 3

   Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente.

4. 4

   Drain, reserving 1 1/2 cups of the cooking water.

5. 5

   In a medium bowl, whisk the egg yolks with the 1/2 cup of cheese and the remaining 2 tablespoons of olive oil.

6. 6

   Add the pasta and 1/2 cup of the reserved pasta water to the salami and cook over moderate heat, tossing, until the pasta is coated and hot, about 2 minutes.

7. 7

   Remove the skillet from the heat and immediately add the egg mixture and remaining 1 cup of cooking water.

8. 8

   Using tongs, toss the pasta until creamy, about 1 minute.

9. 9

   Season with salt and black pepper.

10. 10

    Serve in shallow bowls, passing more cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.