Lemon Linguine with Crispy Salami

SERVES 6

TOTAL TIME: 30 MINUTES

INGREDIENTS

• 750g Linguine
• Salt & Pepper
• 2 Egg Yolks
• 150ml Double Cream
• 100g Wass Farm Herbes de Provence Salami
• 50g Grated Parmesan/Pecorino
• 1 Lemon
• 30g Butter
• Fresh Parsley

METHOD:

1. Finely dice the salami.
2. Fill a very large pan with water, bring to a boil and salt generously.
3. Gently heat the diced salami allowing it to release its natural aroma and put to one side.
4. Make the sauce by whisking together the egg yolks, cream, pecorino, zest of the lemon, juice of half the lemon, salt & pepper.
5. Add the pasta to the water and cook until al dente. Reserve a mug of pasta water, then drain.
6. Return the pasta to the warm pan and add the butter.
7. Add the lemon-cream mixture and toss well, adding splashes of pasta water to emulsify into a glossy coating.
8. Taste and add more lemon juice if desired.
9. Fold in the salami reserving a little to scatter over the top. Finish with a touch of finely chopped parsley.
10. Serve into bowls and top with the remaining salami.

Thank you to Premote for this delicious recipe and photo.