Italian Dry Salami Pasta Carbonara

Cooking the sliced COLUMBUS® Italian Dry Salami gives this carbonara dish some extra texture and flavor. Ingredients 1 tablespoon kosher salt 12 ounces spaghetti 4 large eggs 1/2 cups grated Parmesan 1/2 cups grated Pecorino 6 ounces sliced COLUMBUS® Italian Dry Salami, sliced into thin strips Freshly cracked black pepper and salt, to taste Chopped Italian parsley, if desired Directions Bring 6 quarts of water and salt to boil. Cook spaghetti according to package directions. Reserve 3/4 cup pasta water, then drain. In medium bowl, whisk eggs and cheeses until well combined. Heat large skillet over medium-high heat. Add salami pieces; cook 3 to 4 minutes, or until crispy and golden. Remove from pan with slotted spoon to a paper towel lined plate. To same skillet, add spaghetti, stirring and shaking pan to combine. Remove the pan from the heat. Add egg mixture, stirring quickly until the eggs thicken. If the sauce seems too thick, thin it out with the reserved pasta water a bit at a time. Season liberally with freshly cracked black pepper. Divide the pasta into bowls, top with reserved salami and garnish with parsley, if desired. Serve immediately.