Charles Wekselbaum uses his amazing salami as an alternative to the usual pancetta in his silky take on pasta carbonara. Slideshow:  Fast Weekday Pastas 

Charles Wekselbaum
November 2014

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Recipe Summary

total:
35 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Pair rich, meaty pastas like this carbonara with a robust red wine from southern Italy, like Aglianico.

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