A crunchy salami pasta recipe, sprinkled with a handful of pecorino cheese… Who could ever refuse such a savory little Italian dish like this one?
Pasta with crunchy pan fried salami slices?
Hell yeah!
No pecorino?
You can also sprinkle this pasta dish with a good handful of parmesan cheese as well. How I love a good old cheese and pasta dinner from time to time!
I have to admit that we eat loads of pasta here at home, and lately we’ve been loving Pete’s Protein Pasta.
Lots of the classic pastas end up on our dinner table. From carbonara, spaghetti sauce, green basil pesto pasta to alfredo and cacio e pepe!
How many of these classic pasta dishes have you tasted – let alone cooked at home before?
I am certain that you can not say no such a lovely little Italian party in your mouth! I used a simple sliced salami for this recipe but you can also add other types of charcuterie such as coppa or cured ham.
Yum!
Best Crunchy Salami Pasta Recipe
Well, there is not a lot more to say about this salami pasta recipe.
I reckon it speaks for itself, no?
The crunchy fried salami is just wonderful. A very quick pasta dinner with some extraordinary flavors for die hard pasta fans!
Now that I come to think of it: this salami spaghetti pasta dinner kind of looks, tastes and sounds just like a pasta alla gricia! No salami in that one, but guanciale which is cured pork jowl.
And a very popular cut of pork in Italy. Because that pork jowl is also used in a classic carbonara sauce.
Have you heard of it before?
It is a delicious and fatty rich piece of pork.
Do you love creative pasta dishes with salami?
Then you should also check out my excellent chorizo ragu pasta as well!
Enjoy!
Best Crunchy Salami Pasta Recipe
A crunchy salami pasta recipe with a handful of pecorino cheese... Who could ever say no to such a savory little Italian dish?
- 9 oz dry spaghetti (250 g)
- 3 oz salami (90 g), sliced
- 2 tbsp pine nuts
- 1 oz pecorino (28 g)
- olive oil
- pepper
- salt
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Bring a large pan of water to a boil. Season with salt. Then add the spaghetti and cook until tender.
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Transfer the pine nuts to a dry pan and roast them over medium heat for 3 to 4 minutes until they start to brown. Remove the pan from the heat and let the pine nuts cool off.
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Then heat a tablespoon of olive oil in a non-stick pan over high heat and add the salami. Quickly stir fry until it crisp up and the fat starts to melt. Season with pepper and a little pinch of salt. Take the pan off the heat and set it aside until needed later.
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Strain the pasta and transfer it back to the pan. Then add the fried salami, half of the pecorino and the toasted pine nuts. Sprinkle with some olive oil.
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Toss the spaghetti well and check the seasoning. Add extra pepper and salt to taste if necessary. Transfer the pasta onto plates. Finish with the rest of the pecorino cheese and serve immediately.
