This variation on the traditional pasta carbonara dish used crispy salami instead of pancetta or bacon as a topper. I added asparagus to the recipe as an ode to to spring.
Spaghetti Carbonara With Asparagus and Crispy Salami
Makes 4 servings
2 large eggs
3/4 cup grated Parmesan cheese (plus more for serving)
1/4 cup half-and-half
3/4 pound dry spaghetti
1/2 pound trimmed asparagus, cut into 2-inch pieces
1 tablespoon olive oil
1/4 pound salami, cut into 1/4-inch-wide strips
3 cloves garlic, peeled, chopped
1/4 cup white wine
Salt and freshly ground black pepper, to taste
1/2 cup chopped parsley for garnish
