Spaghetti Salami e Pepe
Adding salami to the Roman classic Pasta e Pepe recipe - which is pasta spiced with black pepper and cheese.
Servings 6
Calories 445kcal
Ingredients
- 2 tablespoon extra-virgin olive oil divided
- Coarsely ground black pepper
- Kosher salt
- 16 ounces spaghetti
- 2 - 4 ounces Parmigiano Regiano cheese finely grated on the smallest holes of a box grater, plus more for serving
- 3 - 4 ounces Kosher beef salami
- 2 cloves garlic finely diced
- 12 ounces of fresh spinach
Instructions
- Using a double boiler, boil water and cook spaghetti per the box instructions minus 1 minute of cooking time. Drain spaghetti reserving about 1 cup of the pasta water.
- Heat 1 tablespoon olive oil in a medium skillet over medium-low heat.
- Add the salami and cook until slightly crisp.
- Next add the spinach and garlic and cook until wilted.
- Now add the pepper and mix well.
- Pour the spaghetti and transfer it to the skillet.
- Add in the cheese and stir until the cheese is completely melted.
- Add a cup of the pasta water and 1 tablespoon of olive oil to the skillet to thicken the sauce. The sauce will become creamy and coat the spaghetti. (You can add a tablespoon or two of butter if you like).
- Season to taste with salt and more black pepper.
- Serve immediately, topping with a little more grated cheese and black pepper at the table.
- Enjoy!
Notes
I do not eat pork so you can certainly substitute an Italian salami to retain the full authenticity of this dish.
The pasta is cooked 1 minute less than the normal cooking time because it will finish cooking in the skillet. Nutrition is an estimate per serving.
The pasta is cooked 1 minute less than the normal cooking time because it will finish cooking in the skillet. Nutrition is an estimate per serving.
Nutrition
Calories: 445kcal | Carbohydrates: 60g | Protein: 19g | Fat: 14g