Carbonara (Pasta)

This is a great spin on regular carbonara with bacon.  Salami adds really good flavor, and it’s easy.  The heat from the pasta cooks the egg yolks, and makes a creamy and fabulous sauce that coats everything.

Salami Carbonara


Prep Time: 20 minutes

Yield: Serves 4


  • 5 egg yolks
  • 1/3 cup Parmesan or Romano
  • 1/4 cup cream
  • Salt and pepper
  • 2-3 TBSP extra virgin olive oil
  • 1/2 lb salami, cut 1/4" thick, then cut into strips*
  • 10-12 fresh sage leaves, chopped
  • Red chili pepper flakes
  • 1/4 cup white wine
  • 3/4 lb cooked pasta (reserve a cup of the pasta water), fettuccine is my pasta of choice


  1. In a small bowl, mix together yolks, parmesan, cream, and salt and pepper. Set aside.
  2. Heat oil in a large skillet over medium, add salami.
  3. Cook salami for a minute or two and add sage. Continue cooking until salami browns.
  4. Add red pepper flakes.
  5. Deglaze the pan with wine.
  6. Add drained,hot pasta and toss.
  7. Remove from the heat and quickly toss in yolk, cream mixture.
  8. If you need to thin it use a little pasta water. Adjust seasoning.
  9. *I buy beef salami in the deli section, have them slice it about 1/4" thick. When I cut it into strips, I want to be able to fry the outside of the salami and have a soft center. And if you don't want to use salami, use bacon (that's the classic).

One Comment

  1. Patti says:

    This was the best !!!
    I can’t wait to fix it myself

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