“I bet you have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.” says Sarah Carey, editor in chief of Everyday Food.
- 3 eggs
- 1 cup grated Parmesan
- 4 ounces salami
- Olive oil
- 3 crushed garlic cloves
- ¾ pound spaghetti
- Salt and pepper
- Chopped parsley
- Whisk together eggs and Parmesan in a large bowl.
- Cut salami into ½-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp.
- Cook spaghetti; before draining, reserve 1 cup pasta water.
- Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce.
- Season with salt and pepper, if needed.
- Serve topped with a sprinkle of parsley and remaining salami.
A carbonara sauce is typically made with bacon, eggs, and cheese. We’ve added a little half-and-half for a silky texture.
- 1 pound spaghetti
- 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
- Coarse salt and freshly ground pepper
- 3 large eggs
- 3/4 cup grated Parmesan cheese, plus more for serving
- 1/2 cup half-and-half
- Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.