Creamy Linguine with Crispy Salami

I don’t understand how eggs equals sauce, but this dish was friggin’ amazing. Chalk it up to the magic of cooking. Plus fried salami is a nice touch.


  • 12 oz linguine
  • 3 large eggs
  • 1 cup grated Parmesan
  • 2 tbsp olive oil
  • 4 oz. sliced salami, cut into strips
  • 3 cloves garlic, crushed
  • Kosher salt and fresh ground pepper

Start a large pot of salted water boiling. In a large mixing bowl, whisk together eggs and Parmesan. Once at a rolling boil, add pasta to water and cook to desired doneness. Meanwhile, in a skillet, heat olive oil over medium-high heat until nice and hot, but not smoking.  Add salami and garlic to oil and cook until salami is crispy and slightly darkened. Once done, remove salami and garlic from pan and set aside on a paper towel. When the pasta is done, set aside 1/3 cup of the cooking water then drain. Add pasta to egg mixture. Add half of the salami and garlic as well, then add pasta water. Toss until well combined.

Split pasta between four bowls. Top each with remaining salami. Season with fresh pepper and parsley.

Makes 4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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2 Responses to Creamy Linguine with Crispy Salami

  1. sybaritica says:

    That’s clever … makes a nice texture combination I imagine.

  2. Mom says:

    That was my favorite– you can make it again please!

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