Buttery Parmesan Pasta with Crispy Salami
Buttery, cheesy pasta is every kid’s love language. A handful of crispy mild salami stirred through makes it just a little more special — and still gets devoured.
We start with the dish kids never say no to and give it a gentle upgrade: crisp little bits of mild Rosette de Lyon stirred into buttery, parmesan-coated pasta. The salami adds savory, golden bites without any heat, and the sauce stays as simple and comforting as it gets.
There’s a reason pasta with butter and parmesan is a staple in so many homes — it’s fast, it’s forgiving, and it tastes like comfort. A splash of starchy pasta water is all it takes to pull the butter and cheese into a silky, clingy coating.
Short shapes like shells or rotini are easiest for little forks (and best at catching the salami bits). Dinner’s on the table in about 20 minutes.
Ingredients
For the pasta
8 oz short pasta (shells, rotini, or bowties)
3 tablespoons butter
1/2 cup grated Parmesan, plus more to serve
2 oz Rosette de Lyon salami, cut into small strips or bits
1/4–1/2 cup reserved pasta cooking water
Optional: a handful of frozen peas, added in the last minute of boiling
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Instructions
Bring a large pot of salted water to a boil and cook the pasta until just tender. (Toss in the peas for the final minute, if using.) Reserve about 1/2 cup of the cooking water, then drain.
While the pasta cooks, warm a dry skillet over medium heat and crisp the salami bits for 1–2 minutes until lightly golden. Scoop out and set aside.
Return the drained pasta to the warm pot over low heat. Add the butter and stir until melted and glossy.
Add the Parmesan and a splash of pasta water, tossing until it coats every piece in a silky sauce (add a little more water if it looks dry).
Stir in most of the crispy salami, serve, and scatter the rest on top with extra Parmesan.
Chef Notes
The starchy pasta water is the secret — it turns butter and cheese into an actual sauce instead of a greasy puddle, so don’t skip reserving it. Keep the heat low once the cheese goes in so it melts smooth rather than clumping.
Crisping the salami separately keeps those savory bits distinct, which picky eaters often prefer to “mixed in.” For very young kids, snip the pasta and salami small, and remember a little salami brings plenty of salt — no extra needed.
Substitutions & Tips
Any short pasta works, and a mild melting cheese can stand in for some of the Parmesan if your kid prefers it milder. Stir in peas, corn, or finely chopped steamed broccoli to sneak in a vegetable.
For a touch more savor as palates grow, our Finocchiona crisps up wonderfully here for kids who enjoy its gentle fennel note.
Serving & Storage
Serve warm as a main, with a simple side of fruit or veggies. It’s a reliable weeknight dinner and an easy crowd-pleaser at the kids’ table.
Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of water or milk to loosen the sauce back up.
Published
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