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.
Course: Main Course
3.5gsmoked salmon cut into 1/2 inch strips
1⁄2cupfreshly grated parmesan cheese
1.5teaspoonscracked black pepper
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 1/2 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 tbsp 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.