Creamy Tagliatelle with Crispy Salami

In my last post, Prosciutto,Spinach and Three Cheese Pizza, I discussed my excitement at finding the charcuterie case at Earth Fare. Salami was one of my choices and last night for supper we had a wonderful dish I call Creamy Tagliatelle with Crispy Salami. Molto Buono! Is all I can say!
This is an easy dish which comes together quickly and can feed a family of four by adding a tossed organic green salad dressed with olive oil and white wine vinegar and a crusty boule made from our 5 Minutes A Day For Fresh Baked Bread. Aaaahhhhh La Dolce Vita!
Here is how it all comes together! 

Note: It is very important to use the freshest eggs available. I do not suggest making this dish using conventional eggs purchased at the grocery store. Make sure you buy farm fresh, free range eggs from the natural market or farmer’s market or better yet fresh eggs collected from your own chickens.

Again, here we go with the measurements … I really don’t measure when I cook so the measurements aren’t exact and can be adjusted to your family’s taste.

Ingredients: 
  • ½ lb Organic Tagliatelle
  • ¼ lb Salami, sliced into strips, (purchased from the charcuterie case, Fra Mani is my suggested brand)
  • 1 TB Olive Oil
  • 3 cloves of Organic Garlic, minced
  • 3 farm fresh, free range Eggs
  • 1 cup Parmigiano Reggiano, grated reserving a little for garnishing
  • 1 cup Pasta Water, reserved
  • Spring of fresh basil for garnishing
  • Sea Salt (use only in the pasta water. The Salami and Parmigiano Reggiano have a salty undertone on their own)
  • Pepper, to taste

Directions:
Get your pasta water started and bring to a boil;
In the meantime, heat a cast iron pan to medium high heat, add the olive oil, pan is heated when you see little waves in the oil
Add the strips of Salami, toss lightly;
Add the minced garlic, a pinch of pepper and toss with the salami
Cook Salami and garlic until Salami is crispy, set aside, removing half to use as a garnish
Add the Tagliatelle to the boiling pasta water with a generous handful of salt and cook until just before al dente
In a separate large bowl, add grated Parmigiano Reggiano, 3 Eggs and a pinch of pepper, whisk together, set aside
When pasta is cooked to just before al dente, drain, reserving 1 cup of pasta water;
Now here is where you have to pay attention… add just a few, maybe 4 or 5 hot pasta noodles, to the egg and cheese mixture and rapidly whisk, add a little bit more of the pasta and continue to rapidly whisk keeping the eggs moving, otherwise you will end up with scrambled eggs. This is called tempering. You are slowly heating the eggs to a creamy consistency. Continue adding the remaining pasta a little at a time until all pasta is incorporated and you have a nice creamy sauce.
Once all the pasta is incorporated, add pasta, egg and cheese mixture to the salami and garlic mixture, toss to incorporate
Add a little of the reserved pasta water (it is not necessary to use the whole cup you just want to add enough to give the sauce a creamy consistency)
Let the pasta rest for a minute or two to absorb that yummy sauce and serve garnished with a sprig of basil or basil leaves, a little more grated Parmigiano Reggiano and the reserved crispy salami. Yum! How you say that in Italian is beyond me … so I’ll just stick with Yum!
Have you tried charcuterie?

See you in the Comments!

Mrs. R

2 thoughts on “Creamy Tagliatelle with Crispy Salami

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