Ingredients

• 400g short pasta (casarecce, cavatelli or similar)

• 120g good quality salami, sliced into rounds

• 100g salami, finely diced (for crisping)

• 1 tbsp olive oil (if needed)

• 1 small shallot, finely diced

• 2 cloves garlic, crushed

• 150ml white wine (optional)

• 200ml double cream

• 80g finely grated parmesan

• Freshly cracked black pepper

• Sea salt

Method

STEP 1

Bring a large pan of salted water to the boil.
Cook pasta until just al dente.

Reserve a cup of pasta cooking water before draining.

STEP 2

Heat a large sauté pan over medium heat.

Add the diced salami and cook until it renders its oils and turns golden and slightly crisp (4–5 minutes).

Remove half and set aside for garnish.

If needed, add a small drizzle of olive oil.

STEP 3

Add shallot to the pan with the salami oil and cook until soft.
Stir in garlic and cook for 30 seconds.

Pour in white wine and reduce slightly.

Lower heat and stir in cream.
Simmer gently for 3–4 minutes.

Add grated parmesan and stir until melted and smooth.

STEP 4

Add drained pasta to the pan.

Toss thoroughly, adding a splash of reserved pasta water to loosen and emulsify the sauce.

Fold through the sliced salami rounds.

Season generously with cracked black pepper.

STEP 5

Scatter the reserved crispy salami over the top.
Finish with extra parmesan and more black pepper.

Serve straight from the pan with a large spoon for a relaxed, rustic feel.

OPTIONAL EXTRAS

• Stir through a handful of baby spinach at the end.

• Add a touch of lemon zest to brighten.

• Swap cream for mascarpone for an even richer finish.