Ingredients
14-16 slices good salami
2 oz Pecorino cheese
4 cloves garlic
4 sprigs fresh rosemary
8 oz dried spaghetti
1 cup light cream
1 tsp fennel seeds
4 large eggs
1 lemon
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Boil water in large pot - make sure there's lots of room for the pasta. Roll salami slices into cigar shape, then cut crosswise into thin strips. Crush fennel seeds in pestle/mortar. Slice garlic thinly and strip rosemary leaves. 2 Tblespns olive oil in fry pan, add garlic, fennel, rosemary, and fry for about 5 mins until salami is crisp. remove from pan and drain on paper towels. Cook pasta al dente. While cooking, beat egg yolks in large bowl with cream, grated lemon zest and 1/2 the pecorino cheese. Drain cooked pasta, save a mug of the cooking water if the pasta gets dry when mixing. Put pasta back in pot, pour oil from fry pan in, add egg mix, stir all thru the pasta. Add some cooking water if needed. Serve pasta with salami on top, grate rest of pecorino over pasta and salami,