Peperoni Carbonara
Ingredients
250g Hans Peperoni Salami, thinly sliced
375g vegetable pasta
½ cup parmesan cheese, finely grated
½ cup chopped parsley
30g butter
½ cup light cream
2 eggs
¼ tsp finely ground black pepper
5 sun-dried tomatoes
Method
- While pasta is cooking, fry sliced Hans Peperoni in a small amount of butter for approximately 4 minutes
- Add cream and stir evenly through peperoni. Remove from heat and keep warm
- Combine beaten eggs, cheese and parsley in bowl
- Drain pasta well and add remaining butter to pasta
- Mix in peperoni, sun-dried tomatoes, cream and egg mixture until all ingredients are combined
- Sprinkle with pepper and serve immediately
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