One-Pot Creamy Salami Pasta

1.In a large pot, heat the olive oil over medium heat.

2.Add the sliced salami to the pot and sauté for about 3-4 minutes until it starts to crisp up.

3.Stir in the garlic powder and onion powder, cooking for an additional minute to release their flavors.

4.Pour in the chicken stock and bring it to a gentle boil.

5.Add the pasta to the pot, stirring to ensure it is submerged in the liquid.

6.Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

7.In a separate bowl, whisk together the whole cream and eggs until well combined.

8.Once the pasta is cooked, remove the pot from heat and slowly stir in the cream and egg mixture, mixing thoroughly to create a creamy sauce.

9.Add the shredded cheese to the pot, stirring until melted and well incorporated.

10.Season with salt and pepper to taste, adjusting as necessary.

11.Serve hot, garnished with fresh parsley if desired.