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Cook the pappardelle in salted water until al dente. Cut
the salami into small cubes and fry in a large non-stick pan without
adding any fat. Add the thyme leaves to the salami. Chop the parsley
leaves.
Mix the eggs and egg yolks well in a bowl. Stir in the Grana Padano and
season with pepper.
Drain the pappardelle - reserving some of the cooking water - and add to
the fried salami, dripping wet. Add the egg mixture and mix. If
necessary, mix in a little pasta cooking water.
Serve garnished with parsley. |
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