Salami Pasta

1. 1

   Boil water in large pot - make sure there's lots of room for the pasta.

2. 2

   Roll salami slices into cigar shape, then cut crosswise into thin strips.

3. 3

   Crush fennel seeds in pestle/mortar.

4. 4

   Slice garlic thinly and strip rosemary leaves.

5. 5

   2 Tblespns olive oil in fry pan, add garlic, fennel, rosemary, and fry for about 5 mins until salami is crisp. remove from pan and drain on paper towels.

6. 6

   Cook pasta al dente. While cooking, beat egg yolks in large bowl with cream, grated lemon zest and 1/2 the pecorino cheese.

7. 7

   Drain cooked pasta, save a mug of the cooking water if the pasta gets dry when mixing.

8. 8

   Put pasta back in pot, pour oil from fry pan in, add egg mix, stir all thru the pasta. Add some cooking water if needed.

9. 9

   Serve pasta with salami on top, grate rest of pecorino over pasta and salami,

* Per serving · 4 servings · Values may vary.

No additional tips available.