Smoked Salmon Carbonara

Posted by Alayne Gardner-Carimi on

By substituting smoked salmon for the traditional bacon or pancetta, you can make this dish in 20 minutes as the salmon doesn't need to be cooked. Recommended pairing: Zarate Albariño—the perfect complement to the smoky and nutty complexity in this updated classic.

Ingredients (4 servings)
12 oz spaghetti or linguine
3 eggs organic
1 dash black pepper freshly ground
1¼ cups Parmesan cheese finely grated, divided
3 Tbsp butter unsalted
1 Tbsp vomFASS Lemon Extra Virgin Olive Oil
2 cloves garlic, peeled and chopped
8 oz smoked salmon, roughly broken

Put the pasta on to cook in a large pan of lightly salted boiling water and cook as per the package instructions.
Beat the eggs together in a bowl, season with freshly ground black pepper, and stir in 1 cup of the parmesan cheese and set aside.
Peel and chop garlic cloves.
Gently heat Lemon Extra Virgin Olive Oil in frying pan, then add garlic and 
sauté garlic for 2 minutes.
Add butter to pan.
Keep the heat on low and when the spaghetti is cooked, scoop out a small cup of pasta water and put it to one side. Drain the spaghetti then add to the frying pan. 
Add the salmon pieces and toss it all together and make sure the pasta is well coated in the butter. Add a few tablespoons of the pasta water. This helps with the creamy texture.
Take the frying pan off the heat (see Note) and quickly pour in the eggs and cheese mixture. 
Toss everything together vigorously. 
Add a little more of the pasta water if you need to loosen it some more.
Serve immediately, garnishing with the remainder of the cheese, more freshly ground black pepper, and freshly chopped chives or parsley.
Note: If you do not remove the pan from the heat, the eggs will scramble and sauce will not be smooth.

The Alchemy of Wine Pairing

Seared Scallops with Brown Butter & Capers

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.