Ingredients
3 eggs
1 cup grated Parmesan
4 ounces salami
Olive oil
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Chopped parsley
Preparation
Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
