SALAMI CARBONARA

SERVES 4 PREP 10 MINS COOK 30 MINS

• 500g casarecce (or penne)

• 1 tbsp olive oil, plus 1 tsp extra • 200g salami, coarsely shredded

• 2 egg yolks

• ½ cup parmesan, finely grated

• ¼ cup parsley, chopped

1 In a large saucepan of boiling salted water, cook pasta following packet directions.

Drain, reserving 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 one egg yolk and parmesan to pasta in pan. Spoon ¼ cup pasta water into pan and stir over medium heat until thickened and well combined. Repeat with remaining egg yolk, parmesan and ¼ cup more water. Stir parsley through and season to taste. Serve straightaway.

TIP Prefer a spicy pasta? Choose a hot salami from the deli instead.