Fettuccini Carbonara with Yesterday’s Charcuterie

​Makes 4 servings
 
Big handful (about ¼ cup) Morton® Fine Sea Salt
4 ounces cured meat ends, salami, prosciutto, ham, etc., chopped fine
2 egg yolks
2 tablespoons extra-virgin olive oil     
2 cloves garlic, minced
Pinch crushed red pepper flakes
1 teaspoon fresh ground black pepper
1 cup freshly grated Parmesan cheese
1 pound fresh fettucine or other long pasta
More Morton® Fine Sea Salt to taste
 
 
Put a big pasta pot of water over high heat. Add Morton® Coarse Kosher Salt. Don’t be shy. Pasta water should have the salinity of sea water.
 
While the water is heating up put the fine chopped cured meat in a skillet over medium heat and cook until it’s fat starts to melt. It will get a little shiny.
 
Beat the egg yolks, olive oil, garlic, red pepper flakes, black pepper, and half the Parmesan  in a large serving bowl. Stir in the meat.
 
When the water boils add the fettucine, stir once, and cook to al dente, about 4 minutes.
 
Lift the al dente pasta with tongs into the bowl and toss with the egg mixture. The heat of the pasta will cook the egg yolks. Add some pasta water if it isn’t saucy enough. Take a taste and add some Morton® Fine Sea Salt to taste. Serve topped with the remaining cheese. Eat right away.
 
Note: Leftover egg whites can be used for making omelets, quick breads, pancakes, or meringues.
 
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