Pastrami Carbonara

Say you're a bacon-with-pasta type of person but you've run out of bacon, what do you do? You add pastrami!
pastrami carbonara

Recipe by Alexa Weibel

Start to FinishServings

20 minutes



  • 16 oz. lumache pasta or medium shells

  • 4 tsp. olive oil

  • 12 oz. thinly sliced deli pastrami, chopped

  • 2 eggs plus 3 yolks

  • 5 tbsp. finely chopped fresh flat-leaf parsley, plus more for garnish

  • 2 cloves garlic, finely grated

  • 3/4 cup finely grated Parmesan, plus more for garnish


In pot, cook pasta in boiling salted water until al dente; drain, reserving 1/2 cup pasta cooking water. Meanwhile, in skillet, heat oil over medium-high. Add pastrami. Cook, stirring often, until browned, 2 to 3 minutes. Scrape pastrami into large bowl; let cool. Whisk in eggs and yolks, 5 tbsp. parsley, and garlic. Whisk in 3/4 cup Parmesan. Gradually whisk in hot pasta cooking water. Toss pasta with sauce; season. Garnish with parsley and Parmesan.