Ingredients:

  • 1 lb (450g) spaghetti
  • 4 qt (3.8L) water
  • 2 tbsp (30g) salt
  • 6 oz (170g) halal beef salami, diced small
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) red chili flakes
  • 1 tsp (2g) freshly cracked black pepper
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup (100g) Pecorino Romano or Parmesan cheese, finely grated

Instructions:

  1. Bring 4 qt (3.8L) of water and 2 tbsp (30g) salt to a rolling boil in a large pot.
  2. Whisk 3 large eggs, 2 large egg yolks, and 1 cup (100g) grated Pecorino Romano or Parmesan cheese in a mixing bowl until a thick paste forms.
  3. Place 1 tbsp (15ml) olive oil and 6 oz (170g) diced halal beef salami in a cold skillet, then turn the heat to medium; sear until the beef is crisp and rich brown.
  4. Stir 1 tsp (2g) red chili flakes and 1 tsp (2g) freshly cracked black pepper into the beef; cook for 30 seconds until fragrant, then turn the heat to the lowest setting.
  5. Cook 1 lb (450g) spaghetti until just under al dente (about 1–2 minutes less than package directions).
  6. Use tongs to move the spaghetti directly from the water into the skillet with the spicy beef, allowing some starchy water to transfer; toss for 1 minute to coat the pasta in the spicy oil.
  7. Remove the skillet entirely from the heat source.
  8. Pour in the egg and cheese mixture, tossing rapidly and constantly; add 1/4 cup (60ml) of reserved pasta water and stir vigorously until the sauce transforms into a glossy, creamy glaze (160°F/71°C).