|1 cup||grated Parmesan cheese|
|4 oz.||any variety of Black Kassel's dry cured salami, cut into ½-inch strips|
|3||garlic cloves, chopped|
|1 cup||reserved pasta water (can substitute white wine for part of this)|
|Salt to taste|
|Generous amount of pepper|
In a large bowl, whisk together egg yolks and Parmesan. Heat a skillet over medium-high, then coat with olive oil. Add salami and garlic; cook until salami is crisp. Cook spaghetti, reserving 1 cup pasta water before draining. Add hot pasta to egg mixture, along with garlic and half of the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper. Serve, topped with a sprinkle of parsley and remaining salami.