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Pasta with Salami and Eggs

Like everyone else, I am stuck in the house because of the Corona virus.

Every morning I wake up and figure out what I am going to eat for breakfast, snack, lunch, snack, dinner and snack.

I did thank God I had food.

Today I was craving pasta but realized I should have eggs because it was 8 a.m.

So why not have them both?

I’m in quarantine, I deserve it.

Oh, I am going to be so fat when I can see people again.

This was worth every mouthful.

3 eggs

One cup of good parmesan cheese plus extra for garnish

Two tablespoons olive oil

4 cloves of diced garlic

6 to 8 ounces of Italian salami, cut into thin strips.

12 ounces of linguine or fettuccine

One to two cups of pasta water

One level teaspoon ground black pepper

1/3 cup chopped parsley

Ten to fifteen grape tomatoes

Two handfuls of baby spinach

Beat the eggs and cheese together till it is mixed well. Set aside.

Heat the oil in a skillet

Add the garlic and cook for one minute

Add the salami and cook till it is not crisp but firm

Cook the pasta, drain it but save one to two cups of pasta water.

Add the hot pasta to the egg and cheese mixture and stir.

Keep stirring till every piece of pasta is coated.

Start adding a little pasta water at a time to make the sauce from the egg and cheese coating.

Add 3/4 of the salami, oil and garlic and all the pepper.

Mix well

Add more water if needed

You want a creamy coating on the pasta.

The pasta will absorb the water so a little more is better.

Garnish with the parsley and the rest of the salami

Add some cherry tomatoes to make it look really pretty.

Serve over the spinach so at least you are eating something green.

Be very careful with the salt because the cheese can be salty.

Best breakfast ever.

Oink, Oink.

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