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.
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.
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.
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