Crispy Salami Carbonara

Your family will love Piller’s tasty variation on pasta carbonara.


4 egg yolks
250 ml (1 cup) grated Parmesan cheese
125 g (4 oz.) any variety of Piller’s dry cured salami, cut into 5 ml (½-inch) strips
Olive oil
3 garlic cloves, chopped
350 g (12 oz.) spaghetti
250 ml (1 cup) reserved pasta water (can substitute white wine for part of this)
Salt to taste
Generous amount of pepper
Parsley, chopped

In a large bowl, whisk together egg yolks and Parmesan. In a large bowl, heat a skillet over medium-high, then coat with olive oil. Add salami and garlic; cook until salami is crisp. Cook spaghetti, reserving 250 ml (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.