Smoked Salmon Carbonara
On the table in 15 minutes, this is the silkiest, creamiest carbonara - perfect for entertaining, date night, or any night you feel like indulging your self with a special meal.
Servings: 2 servings
Calories: 651kcal
Ingredients
- 7 ounces spaghetti
- 3.5 g smoked salmon cut into ½ inch strips
- 1 large egg
- 3 egg yolks
- 1⁄2 cup freshly grated parmesan cheese
- 1 Tablespoon butter
- 1.5 teaspoons cracked black pepper
- sea salt
- 2 teaspoons chopped chives
Instructions
- Cook the pasta spaghetti according to package directions.
- While the pasta is cooking, whisk together the egg, egg yolks and pepper.
- When the pasta is finished cooking reserve about ½ cup of the cooking water and set aside
- Strain the pasta, and place the pasta back into the pot it was cooked in but keep it off the hot burner.
- Place the butter along with 1 tablespoon of the reserved cooking water into the pot with the pasta and stir to coat.
- Add the egg mixture to the pasta and stir vigorously. The goal here is to cook the egg sauce onto the pasta without scrambling it.
- The sauce is cooked by the residual heat from the pot bottom. If the sauce is not thickening after 5 minutes of stirring, the pot should be heated again. Place the pot back on to a heated burner (lowest heat) and continue to stir the pasta so the egg does not scramble.
- When the sauce begins to thicken, add the parmesan cheese and continue to cook until the sauce is heated through and thickened.
- Add the salmon strips to the pasta and stir to combine.
- Serve garnished with chopped chives
Nutrition
Calories: 651kcal | Carbohydrates: 76g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 423mg | Sodium: 500mg | Potassium: 321mg | Fiber: 3g | Sugar: 3g | Vitamin A: 917IU | Calcium: 349mg | Iron: 3mg