Spaghetti Carbonara with Pastrami and Poppy-Sesame Topping

Ingredients:

• 350 g spaghetti
• 1/4 cup extra-virgin olive oil
• 170 g pastrami, cut into strips measuring 2.5 x 0.5 cm.
• 2 tbsp capers
• 2 large eggs, room temperature, lightly beaten
• 1/4 cup (60 g) cream cheese, cut into small pieces, at room temperature
• 0.5 cup grated Parmesan + extra for sprinkling
• 3 green onions (white and light green parts), thinly sliced
• 2 tbsp. poppy seed, sesame and dried onion mixture for sprinkling + more to taste

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the spaghetti and stir.
2. 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. Reduce the heat to low.
3. When the spaghetti is al dente, remove some of the cooking water and discard the remaining water. Add the spaghetti to the pan along with two ladles of the cooking water.
4. Toss vigorously with tongs to cook the spaghetti and begin to emulsify the oil. Add the eggs, cream cheese, and Parmesan. Continue tossing with tongs until the sauce is creamy and coats the spaghetti. If needed, add more pasta water to ensure a creamy sauce. Add the green onions and sesame and poppy seed topping. Transfer to a large bowl, then sprinkle with Parmesan and topping.
   
   Note
   
   Ask at the deli counter for a whole piece of pastrami so you can cut it into the size you need.