Bucatini alla carbonara, with pink pepper salametti

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




15 minutes


15 minutes



  • 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


  1. 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.
  2. 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.
  3. In a serving bowl, beat egg yolks with pecorino using a fork. Season generously with pepper.
  4. 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.
  5. Top with pecorino, season with pepper, and serve immediately.

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