Spaghetti With Salami Carbonara

Spaghetti With Salami Carbonara


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This Mediterranean-inspired pasta is one of the easiest, yet incredibly flavorful, dinners I’ve ever made. Each ingredient adds a unique flavor that will take this filling dish to the next level.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1/2 lb. Italian salami, sliced into small bites
  • 1 T. olive oil
  • 1/2 C. artichoke hearts
  • 1/2 C. Greek olives
  • 2 T. unsalted butter
  • 2 small dried red chillies, crumbled
  • 1 garlic clove, crushed
  • 5 egg yolks
  • 1/2 C. parmesan, grated
  • 1/3 C. heavy cream
  • 1 box spaghetti
  • 1/2 C. white wine
  • 2 T. chopped parsley

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Heat oil and butter in a large skillet over medium heat. Add salami and cook until crisp. Add chili and garlic and continue to cook for another minute. Remove from heat. In a small bowl, mix egg yolks, parmesan, and cream; then set aside. Cook the spaghetti in a pot of boiling water according to package instructions. Once the pasta is al dente, drain, then return to large pot. Return the salami to medium heat, add wine and bring to a simmer for a minute. Add the salami mixture to the pasta and stir in. Add in the egg mixture, artichokes, olives, and parsley and toss well. Allow the pasta to cook the egg mixture. Serve with additional parmesan if desired.

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