Wednesday

SALAMI CARBONARA

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 3408kj

500g casarecce siciliane (or penne)

1 tbsp olive oil, plus extra

1 tsp 200g salami, shredded

2 egg yolks

½ cup finely grated parmesan

¼ cup roughly chopped parsley

1 1 In a large saucepan of boiling salted water, cook pasta following packet instructions. Drain, reserve cooking water. Return pasta to pan and toss with olive oil to prevent sticking.

2 In a medium saucepan, heat extra oil on medium. Cook salami 8-10 mins until crisp.

3 Add half the egg yolks and parmesan to pasta in pan. Spoon ¼ cup pasta water into the pan and stir over a medium heat until thickened and well combined. Repeat with remaining egg yolk, parmesan and ¼ cup more water. Stir through salami and parsley. Season to taste. Serve straight away.