Ingredients
- Spaghetti: 250g à 300g.
- Salami: A few slices, cut into small pieces or strips.
- Liquid cream: 200ml.
- Garlic: 1 to 2 pods, chopped.
- Butter: 1 tbsp.
- Seasoning: Salt, black pepper and a stock cube (optional, for more flavor).
- Cheese: Grated Parmesan or Emmental (according to your taste).
- Fresh herbs: Parsley for garnish.
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until it is al dente. Drain and reserve, reserving a small ladle of cooking water.
2. Sauté the salami and garlic
In a large skillet, melt the butter over medium heat. Add the chopped garlic and the salami pieces. Sauté for 2 to 3 minutes until the garlic is fragrant and the salami begins to brown slightly.
3. Prepare the creamy sauce
Pour the liquid cream into the pan with the salami. Stir well and bring to a gentle simmer. Season with salt, plenty of black pepper and the crumbled stock cube if desired. Let the sauce thicken slightly for about 2 minutes.
4. Mix
Add the cooked spaghetti to the pan. Mix everything together so that the pasta is well coated in the creamy sauce. If the sauce seems too thick, add a little reserved cooking water to thin it out.
5. Finishing and service
Turn off the heat and stir in a handful of grated cheese. Serve immediately, garnished with fresh parsley.