Salmon Carbonara

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.

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