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pastrami carbonara

5.0

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www.rachaelraymag.com

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Author : Rachael Ray Every Day

Ingredients

Remove All · Remove Spices · Remove Staples

16 oz. lumache pasta or medium shells4 tsp. olive oil12 oz. thinly sliced deli pastrami, chopped2 eggs plus 3 yolks5 tbsp. finely chopped fresh flat-leaf parsley, plus more for garnish2 cloves garlic, finely grated¾ cup finely grated Parmesan, plus more for garnish

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Instructions

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In pot, cook pasta in boiling salted water until al dente; drain, reserving 1/2 cup pasta cooking water. Meanwhile, in skillet, heat oil over medium-high. Add pastrami. Cook, stirring often, until browned, 2 to 3 minutes. Scrape pastrami into large bowl; let cool. Whisk in eggs and yolks, 5 tbsp. parsley, and garlic. Whisk in 3/4 cup Parmesan. Gradually whisk in hot pasta cooking water. Toss pasta with sauce; season. Garnish with parsley and Parmesan.