A variation of the classic Spaghetti a la Carbonara, this pasta dish uses fettuccine noodles and bits of cooked salami.
There are several varieties of salami available in deli shops as well as in the frozen section of most supermarkets. I personally prefer the dried variety–the one you need to ask the grocer to slice for you. In some supermarkets though, you can buy them pre-sliced in styro trays. Dried salami is the kind used as pizza topping. Then, there is the frozen variety–otherwise known as sandwich salami. The second kind is lots cheaper than the first kind. But, dried salami is spicier and richer in taste. Your choice, really. I have used both in cooking pasta dishes.
Ingredients :
250 g. of fettuccine
150 g. of salami, sliced into 1/4″ thickness
4 tbsp. of butter
1 c. of cream or full cream milk
salt and pepper to taste
1/2 c. of grated cheese food or processed cheese
1/4 c. of grated parmesan or edam cheese
Cooking procedure :
Cook the fettuccine according to package directions. Drain but do not rinse in cold water. Transfer to a serving bowl and toss with 2 tbsp. of butter. Keep warm.
Cut the sliced salami into 1/2′ x 1/2′ squares.
Melt 2 tbsp. of butter in a skillet. Cook the salami bits until the edges start to brown (you can cook until crisp). Set the heat to low and pour in the milk or cream. Add the grated cheese food or processed cheese and simmer gently until the cheese melts. Turn off the heat and season with salt and pepper. Add the fettuccine to the skillet and toss until evenly coated. Transfer to a serving bowl and serve with grated parmesan or edam cheese on the side.
Conversations