Smoked Salmon Carbonara

Please note this recipe was in collaboration with Scotland Food and Drink using gifted ingredients from Amity Fish Company.

Smoked Salmon Carbonara – I think this recipe could be even better than traditional carbonara! Spaghetti is tossed in the traditional carbonara ingredients of eggs, parmesan cheese and garlic with the addition of Scottish smoked salmon, lemon, capers and anchovies. The capers and anchovies are not essential, it will still be a delicious carbonara without them, but they both add a Unami kick to this recipe. I’d love it if you tried it out. If you do, please send me your recreation on Instagram.

If you liked my Smoked Salmon Carbonara then try out some of the other recipes I have created in collaboration with Amity Fish Company such a Langoustine and Chorizo Paella or Sweet and Sour Tempura Fish

Recipe

Serves 2

Difficulty Level: Rookie

Ingredients:

• 300g sliced smoked salmon,
• 2 garlic cloves, crushed
• Teaspoon of capers, finely chopped
• 1 anchovy fillet from a tin (you can freeze the rest in a freezer bag)
• 2 eggs and 3 egg yolks
• 40g Parmesan, finely grated
• 200g spaghetti
• Butter
• Black pepper (the Parmesan, salmon and anchovy are salty so you shouldn’t need salt)

Method:

1. Cook the spaghetti according to packet instructions in boiling salted water.
2. Whilst the pasta is cooking, put a heaped tablespoon of butter in a frying pan along with the garlic, anchovy and capers. Sauté on a low heat for around 5 minutes until the anchovy has broken down.
3. In a jug, combine the eggs, egg yolks, Parmesan, half the salmon and a really good grinding of black pepper.
4. When the pasta is cooked, turn the pan with garlic off the heat. Add the pasta and the egg mixture and stir quickly to just combine.
5. Serve the Smoked Salmon Carbonara right away with the rest of the salmon on top.