Margherita^®

Penne Carbonara with Margherita® Salami

Tender penne pasta, salami and a delicate cream sauce come together in Walter’s inspired version of this traditional Italian entrée.

2		tablespoons olive oil
16		ounces (1 pound) smooth-sided penne (or penne rigate, rigatoni, or tortiglioni)
8		ounces Margherita® Genoa salami, julienned
1		small onion, minced
3/4		cup heavy cream
2		egg yolks, lightly beaten
1/2		cup pasta water, reserved
4		tablespoons Pecorino Romano cheese, grated
to taste:		Salt and black pepper

1.		Set pasta water to boil. Once boiling, salt and add the pasta.
2.		in the meantime, heat olive oil in a large high-sided skillet. Add the minced Margherita® Genoa salami and cook, stirring over a gentle flame, until the salami has turned lightly crispy, about 7 minutes. Add onion and continue cooking until translucent.
3.		Combine the cream and egg yolks in a bowl and lightly beat them.
4.		Taste the pasta; when it's just shy of being al dente (about 8 minutes), drain (reserve some water) and transfer to the salami-onion pot. Blend well.
5.		Turn the heat up, and cook, stirring. After a few seconds stir in the beaten yolk mixture, the reserved water, and cook for 30 seconds more; the heat of the pasta will cook the egg.
6.		Add the Pecorino cheese, and season with salt and freshly ground black pepper to taste