Smoked Salmon Carbonara
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
- 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.