Salami and Cheese Fettuccine
October 17, 2003
Filed under Purely experimental
A variation of the classic Spaghetti a la Carbonara, this pasta dish uses fettuccine noodles and bits of cooked salami.
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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