Smoked Salmon Carbonara

Mains food, mains, recipes, tastey recipes, recipe ingredients

Serves: 4
Preparation: 10 minutes
Cooking Time: 20 minutes

Salmon fillet which is cold smoked. This involves the fish being preserved in salt or brine, and then smoking it at a very low temperature for up to 3 weeks. Does not need to be cooked, soft delicate flavour and texture.



Ingredients

  • 400g spaghetti or linguine
  • half a clove of garlic, finely chopped
  • 300ml double cream
  • 4 eggs, beaten
  • 6 tbsp fresh Parmesan, finely grated (plus extra for serving)
  • 250g smoked salmon, chopped into pieces
  • handful of chives, chopped finely

Method

  1. Bring a large pan to the boil with salted water. Cook the pasta according to the packet instructions.
  2. Lightly beat the egg, cream, and Parmesan into a bowl with a few grinds of black pepper and a pinch of salt.
  3. Add the smoked salmon to the cream and mix together.
  4. Drain the pasta and return to the pan, retaining around 3 tbsp of the water it was cooked in.
  5. Immediately add the creamy mixture to the pasta, and stir together well.
  6. Add the chives, and serve with a scatter of Parmesan.


Follow our social media

Facebook Twitter Youtube