Set pasta water to boil. Once boiling, salt and add the pasta.
In the meantime, heat olive oil in a large high-sided skillet. Add the minced Margherita® Genoa salami and cook, stirring over a gentle flame, until the salami has turned lightly crispy, about 7 minutes. Add onion and continue cooking until translucent.
Combine the cream and egg yolks in a bowl and lightly beat them.
Taste the pasta; when it's just shy of being al dente (about 8 minutes), drain (reserve some water) and transfer to the salami-onion pot. Blend well.
Turn the heat up, and cook, stirring. After a few seconds stir in the beaten yolk mixture, the reserved water, and cook for 30 seconds more; the heat of the pasta will cook the egg.
Add the Pecorino cheese, and season with salt and freshly ground black pepper to taste.
Tip: Smooth-sided penne work better with creamier sauces, because the cream sticks to their sides nicely.