When classic Jewish deli flavors crash into a beloved Italian pasta dish, you’ll be asking for more.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 1/4 cup extra-virgin olive oil
- 6 ounces pastrami, cut into 1/4-by-1-inch sticks (see Cook’s Note)
- 2 tablespoons capers
- 2 large eggs, lightly beaten, at room temperature
- 1/4 cup (2 ounces) cream cheese, cut into small pieces, at room temperature
- 1/2 cup grated Parmesan, plus more for finishing
- 3 scallions, white and light green parts, thinly sliced
- 2 tablespoons everything bagel seasoning, plus more for finishing
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and give it a stir.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pastrami and capers and cook until the meat begins to brown, about 3 minutes. Turn the heat to low.
- When the spaghetti is very al dente, reserve some cooking water and strain. Add the spaghetti to the skillet along with 2 ladles of pasta water. Toss and stir vigorously with tongs to continue to cook and begin to emulsify the oil. Pour in the eggs, cream cheese and Parmesan. Continue to stir with tongs and toss until the sauce is creamy and coats the spaghetti. Add more pasta water as needed to create a creamy sauce. Stir in the scallions and everything bagel seasoning. Transfer to a large bowl, then sprinkle with additional Parmesan and everything bagel seasoning.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 666 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 150 mg |
| Sodium | 910 mg |
Reviews
I made this mostly according to the recipe. I did not have capers on hand so substituted a mix of chopped gherkins and olives, but still used 2 TBL of that. I plan to make this again with the following changes: increase pastrami to at least 9 ounces. Scallion sizes vary. I used about 10 thin scallions and would not hesitate to double that amount. I would also double the amount of capers. The main reason to increase these is due to the amount of pasta used. The amount of sauce works for the amount of pasta. Just needs more punch which I think could be accomplished with additional pastrami, capers and scallions. It was very good. Also I did use gluten free pasta. I find gluten free pasta to be not as heavy as regular pasta.