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Ziti con Salami Carbonara
1 pound ziti
3 tablespoons olive oil
3 tablespoons butter
1/4 pound Genoa salami, julienned (sliced in thin strips)
2 egg yolks
1/2 cup heavy cream
1/4 cup Parmigiano-Reggiano cheese, grated, plus more for garnish
1 teaspoon freshly ground pepper
1/4 cup fresh Italian parsley, chopped
Bring a large pot of salted water to a boil and cook pasta al dente (tender, but
slightly firm to the bite).
Meanwhile, in a large sauté pan over medium-high heat, heat the olive oil and
butter. Add salami and cook until brown and crisp.
In a bowl, beat egg yolks. Add cream, Parmesan cheese and pepper.
Drain pasta and add to the sauté pan. Sauté 30 seconds. Add cream and egg
mixture and saute 1 minute.
Top with additional Parmesan cheese and parsley. Serve immediately.
Makes 4 servings.