Salami and Cheese Fettuccine

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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A variation of the classic Spaghetti a la Carbonara, this pasta dish uses fettuccine noodles and bits of cooked salami.

Salami and Cheese Fettuccine

There are several varieties of salami available in deli shops as well as in the frozen section of most supermarkets. I personally prefer the dried variety–the one you need to ask the grocer to slice for you. In some supermarkets though, you can buy them pre-sliced in styro trays. Dried salami is the kind used as pizza topping. Then, there is the frozen variety–otherwise known as sandwich salami. The second kind is lots cheaper than the first kind. But, dried salami is spicier and richer in taste. Your choice, really. I have used both in cooking pasta dishes.

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October 17, 2003  Print This Post   
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