Charles Wekselbaum uses his amazing salami as an alternative to the usual pancetta in his silky take on pasta carbonara.
Slideshow: Fast Weekday Pastas
1/4 cup extra-virgin olive oil
3/4 pound good-quality salami, sliced 1/4 inch thick and finely diced
1 1/2 pounds bucatini
6 large egg yolks
1/2 cup freshly grated pecorino cheese, plus more for serving
Coarsely ground black pepper
How to Make It
In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the salami and cook over moderately low heat, stirring occasionally, until the fat is rendered and the salami is tender, about 20 minutes.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.
In a medium bowl, whisk the egg yolks with the 1/2 cup of cheese and the remaining 2 tablespoons of olive oil.
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. Remove the skillet from the heat and immediately add the egg mixture and remaining 1 cup of cooking water. Using tongs, toss the pasta until creamy, about 1 minute. Season with salt and black pepper. Serve in shallow bowls, passing more cheese at the table.
Pair rich, meaty pastas like this carbonara with a robust red wine from southern Italy, like Aglianico.
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