Spaghetti carbonara with a twist! The salami and chillies add a bit of kick to this tried and trusted favourite.
Ingredients
- 200g good-quality Italian salami
- 1 tablespoon olive oil
- 25g unsalted butter
- 6 fresh sage leaves, roughly torn
- 2 small dried red chillies, crumbled
- 1 garlic clove, crushed
- 5 free-range egg yolks
- 1/2 cup freshly grated parmesan, plus extra to serve
- 80ml (1/3 cup) thick cream
- 400g spaghetti
- 125ml (1/2 cup) white wine
- 2 tablespoons chopped flat-leaf parsley
Method
- Step 1Remove the skin from the salami and cut into 1/2cm slices, then cut into thin strips. Heat the oil and butter in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp. Add the sage, chilli and garlic and cook for a further 1-2 minutes. Turn off the heat and set aside.
- Step 2Beat together the egg yolks, parmesan and cream in a bowl. Season well with salt and freshly ground black pepper and set aside.
- Step 3Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain. Return the salami to medium-low heat, add the wine and simmer for 1 minute. Stir the salami mixture into the pasta.
- Step 4Quickly add the egg mixture and parsley, and toss, allowing the hot pasta to cook the egg mixture.
- Step 5Serve sprinkled with the extra parmesan.
- Low carb
- Low sugar
Nutrition
3574 kj
Energy
46g
Fat Total
19g
Saturated Fat
4g
Fibre
30g
Protein
282mg
Cholesterol
969.24mg
Sodium
2g
Carbs (sugar)
74g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Prue Ruscoe
- Publication: Taste.com.au
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