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DIFFICULTY ice cream sandwich 4
200g good-quality Italian salami 1 tbs olive oil 25g unsalted butter 6 fresh sage leaves, ice cream sandwich roughly torn 2 small dried red chillies, crumbled 1 garlic clove, crushed 5 free-range egg yolks 1/2 cup freshly grated parmesan, plus extra to serve 80ml (1/3 cup) thick cream 400g spaghetti 125ml (1/2 cup) white wine 2 tbs chopped flat-leaf parsley
Remove the skin from the salami and cut into 1/2cm slices, ice cream sandwich then cut into thin strips. Heat the oil and butter in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp. Add the sage, chilli and garlic and cook for a further 1-2 minutes. Turn off the heat and set aside. Step 2
Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain. Return the salami to medium-low heat, add the wine and simmer for 1 minute. Stir the salami mixture into the pasta. Step 4
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4.5 blymer added this comment at 07:36pm Sun 25th July, 2010 Very quick and easy to make, taste was ok, but then I've never been a big fan of carbonara. Didn't have any fresh sage, so substituted a shake of ground sage - didn't seem to have much effect on the overall flavour.
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