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