Carbonara with a twist, using Salmon and adding lemon really creates a beautiful pasta dish.

Simple and quick to cook.

• Serves 2
• 2 salmon filets
• pinch of sea salt
• pinch of pepper
• drizzle of olive oil
• 1 large egg
• 40g grated parmesan cheese
• 25g butter
• 2 cloves of garlic, crushed
• 1 lemon, zest only
• 20g flat leaf parsley, chopped
• spaghetti, 120g

• Pre-heat the oven to 200 degrees.
• Season the Salmon skin with the salt and pepper and drizzle over a little olive oil, rub into the skin a little.
• Heat a frying pan, one that can also go into the oven.
• Add the salmon, skin side down. Cook until the skin is crisp.
• Turn the salmon over and place into the oven for 10 minutes.
• Meanwhile, cook the spaghetti. Make sure you reserve the hot pasta water.
• Whisk together the egg and parmesan, set aside.
• Once the salmon is cooked, remove the salmon from the pan and set aside.
• Using the same pan (be careful as it is hot, use an oven glove), melt the butter.
• Add the garlic, lemon zest and parsley. Stir.
• Season well with salt and pepper, mix again then add the hot spaghetti.
• Ladle in two scoops of the pasta water and mix well.
• Turn off the heat and wait for 1 minute.
• Gently pour in the egg mixture, shaking and tossing together as you pour. The heat of the pasta will cook the egg creating a creamy coating to the spaghetti.
• Once combined add flakes or chunks of the salmon, toss together and serve.
• I served mine with extra parmesan, lemon zest, parsley and a drizzle of extra virgin olive oil.