Penne Carbonara with Salami

Ingredients

2 tablespoons olive oil
16 ounces (1 pound) smooth-sided penne (or penne rigate, rigatoni, or tortiglioni)
8 ounces Margherita® Genoa salami, julienned
1 small onion, minced
3/4 cup heavy cream
2 egg yolks, lightly beaten
1/2 cup pasta water, reserved
4 tablespoons Pecorino Romano cheese, grated

1. Set pasta water to boil. Once boiling, salt and add the pasta.
2. In the meantime, heat olive oil in a large high-sided skillet. Add the minced Genoa salami and cook, stirring over a gentle flame, until the salami has turned lightly crispy, about 7 minutes. Add onion and continue cooking until translucent.
3. Combine the cream and egg yolks in a bowl and lightly beat them.
4. Taste the pasta; when it's just shy of being al dente (about 8 minutes), drain (reserve some water) and transfer to the salami-onion pot. Blend well.
5. Turn the heat up, and cook, stirring. After a few seconds stir in the beaten yolk mixture, the reserved water, and cook for 30 seconds more; the heat of the pasta will cook the egg.
6. Add the Pecorino cheese, and season with salt and freshly ground black pepper to taste.
Tip: Smooth-sided penne work better with creamier sauces, because the cream sticks to their sides nicely.