Carbonara pasta featuring thinly sliced Hormel Genoa Salami and topped with thinly shaved Parmesan cheese and freshly ground black pepper.

SERVINGS: 2 to 4 Servings  TOTAL TIME: 20 minutes

Pasta carbonara is a traditional Roman dish known for its rich and velvety, but cream-free, sauce made from eggs, hard cheese, pepper and cured pork. Though Pecorino Romano is the traditional cheese used, much of what’s available in the U.S. is long-aged and can be too salty. Somewhat fruity and nutty Parmigiano-Reggiano, or a combination of the two cheeses, is better suited to this recipe that includes salty pancetta. Because there are so few ingredients, be sure to use the best quality you can find. Hormel Foods offer ways to simplify prep and execution time. whatever you need, you’ll find all kinds of delicious opportunities while checking our products, from globally inspired flavors to fully cooked proteins that come expertly prepared to the on-trend, plant-based solutions your family crave.


  • ¼ pound HORMEL® HOMELAND® Salami, sliced ¼ – inch thick, chopped
  • 5 ounces uncooked spaghetti
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • ½ cup frozen peas
  • 2 teaspoons fresh garlic, chopped
  • 2 tablespoons heavy cream
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¾ cup fresh basil leaves
  • cup grated Parmesan cheese


1. In large pot, cook spaghetti in salted water according to package directions for al dente; drain and set aside.
2. In same pot, add olive oil; cook salami, peas and garlic 2 minutes over medium heat. Add cream and cooked pasta.  Stir well.
3. Bring just to boil; turn off heat. Stir in egg; continue stirring constantly to incorporate egg and keep it from scrambling. Stir in water; season with salt and pepper.  Serve garnished with basil and Parmesan cheese.

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