Bring a large pot of salted water to a rolling boil and cook the ziti until al dente according to package instructions.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat until the butter melts.
Add the Genoa salami strips to the skillet and cook, stirring occasionally, until the salami is browned and crisp.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant; remove from heat.
In a bowl, whisk together the egg yolks, heavy whipping cream, grated Parmesan, and freshly ground black pepper until smooth.
Drain the pasta, reserving 1/2 cup of the starchy pasta water, then add the hot pasta to the skillet with the salami and toss for 30 seconds to combine.
Remove the skillet from the heat and quickly add the egg-and-cream mixture, tossing constantly to create a creamy sauce; add reserved pasta water a little at a time if needed to loosen the sauce.
Stir in the chopped parsley, taste, and adjust with extra Parmesan and pepper if desired, then serve immediately.
