Black Truffle Salami Pasta with Egg & Pecorino
Silky egg-and-pecorino pasta with crisp black truffle salami folded all the way through — carbonara-inspired, and an everyday dinner that eats like a special occasion.
This one takes its cue from carbonara: a glossy sauce built from egg yolks, pecorino, and starchy pasta water, with no cream in sight. Swapping in our Black Truffle salami adds an earthy, deep note that makes the whole plate feel a little luxurious.
The salami is cured and fairly lean, so it won't render down like guanciale. Instead it crisps into savory little bites you fold through at the end, while the silk comes from technique — the egg, the cheese, and a careful splash of pasta water off the heat.
It's the dinner you make when you want to impress yourself on a Tuesday.
Ingredients
For the Pasta
8 oz spaghetti or rigatoni
3 oz Black Truffle salami, cut into small strips
1 tablespoon olive oil
3 large egg yolks
1 whole egg
¾ cup finely grated Pecorino Romano, plus more to finish
freshly cracked black pepper
salt, for the pasta water
½ to 1 cup reserved pasta water
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Instructions
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least 1 cup of pasta water before draining.
While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the truffle salami and cook for 3 to 4 minutes until the edges crisp and the fat renders. Turn off the heat.
In a bowl, whisk the egg yolks, whole egg, pecorino, and plenty of black pepper into a thick paste.
Add the drained pasta to the skillet with the salami and toss to coat in the fat. Add a splash of pasta water.
Off the heat, pour in the egg mixture, tossing quickly and constantly. Add pasta water a little at a time until the sauce turns glossy and coats every strand.
Plate immediately, finishing with more pecorino and black pepper.
Chef Notes
Build the sauce off the heat. Too much heat scrambles the eggs; the residual warmth from the pasta and pan is plenty.
Keep tossing and add pasta water gradually until it's creamy. Because the truffle salami is lean and won't give up much fat, the olive oil and pasta water are what carry the sauce — so don't skip either.
Substitutions & Tips
Guanciale or pancetta are the classic choices if you want the traditional version.
Parmigiano Reggiano can stand in for some or all of the pecorino for a milder finish. A few shaved fresh truffles or a drop of truffle oil at the end pushes it even further.
Serving & Storage
Like carbonara, this is a serve-immediately dish — the sauce is at its best the moment it comes together.
It doesn't reheat well, since the eggs keep setting, so make only what you'll eat. If you must, reheat very gently with a splash of warm water.
Published
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