Pastrami Carbonara

Ingredients

• 8 oz. rigatoni (or pasta of choice)

• 4 egg yolks

• 2 cloves garlic, minced

• ½ cup grated Parmesan + extra for garnish

• 2 tbsp. chopped parsley + extra for garnish

• 6 oz. Pastrami, chopped into bite-sized pieces

Directions

Serves 2

1. Cook pasta al dente, according to package instructions. Reserve 1/3 cup of pasta water.

2. Make sauce: in a bowl, combine the egg yolks, garlic, Parmesan, and parsley. Slowly whisk in the hot pasta water a couple tbsp. at a time until you reach the desired consistency (you probably will not need to add all of the pasta water).

3. Add the cooked pasta to the prepared sauce and toss to combine. Then add the pastrami and mix to combine. Garnish with additional Parmesan cheese and chopped parsley, and serve warm.