Bucatini alla carbonara, with pink pepper salametti

Name: Bucatini alla carbonara, with pink pepper salametti
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 2
Ingredients: 200 g bucatini (spaghetti, or other long pasta); 15 ml (1 tbsp.) olive oil; 80 ml (1/3 cup) Fantino&Mondello Pink Pepper Salametti, diced; 30 ml (2 tbsp.) yellow onion, finely chopped; 60 ml (1/4 cup) dry white wine; 3 egg yolks; 60 ml (1/4 cup) pecorino romano cheese, finely grated (more for garnish); Freshly ground pepper

Dry Salametti – Pink Pepper

This recipe for egg and pecorino cheese carbonara pasta replaces the classic bacon with diced salametti for a new kick!

Portions

Preparation

15 minutes

Cooking

15 minutes

INGREDIENTS

200 g bucatini (spaghetti, or other long pasta)
15 ml (1 tbsp.) olive oil
80 ml (1/3 cup) Fantino&Mondello Pink Pepper Salametti, diced
30 ml (2 tbsp.) yellow onion, finely chopped
60 ml (1/4 cup) dry white wine
3 egg yolks
60 ml (1/4 cup) pecorino romano cheese, finely grated (more for garnish)
Freshly ground pepper

PREPARATION

Bring a large pot of water to a boil and add salt. Boil pasta according to package directions. Drain and set pasta aside. Reserve a bit of the pasta cooking water.
While pasta cooks, heat olive oil over medium heat in a large skillet. Fry salametti for 1 minute then add onions. Cook for 2 minutes, stirring occasionally. Deglaze with white wine and reduce until dry. Set aside.
In a serving bowl, beat egg yolks with pecorino using a fork. Season generously with pepper.
Add cooked pasta to cooked salametti. Then pour hot pasta into the serving bowl and coat them well with the sauce. Add a bit of cooking water if needed.
Top with pecorino, season with pepper, and serve immediately.