Smoked salmon in a Carbonara? Fish and Parmesan? I can already hear Italians crying out with this obscene combination and questioning my every decision. But I urge you to hear me out and give this pleasure inducing dish a chance.
Instead of crispy pancetta, this recipe starts by melting down salty anchovies with garlic, giving the dish a divine umami undertone. This paired with fresh lemon zest and herbs, means the spaghetti is wrapped with a bright, fragrant sauce that cuts through the rich parmesan and eggs. Then the piece de resistance, the smoked salmon. Tossed through at the very end, the salmon stays tender and simply kisses the spaghetti with its smokey oils. Honestly, if Harry Style was a pasta dish, he’d taste like this. Dreamy!
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Makes:
3 – 4
servings
Prep Time:
0
hours
5
mins
Cook Time:
0
hours
10
mins
Total Time:
0
hours
15
mins
parsley, finely chopped
basil, finely chopped
anchovies, finely chopped
garlic cloves, crushed
smoked salmon, sliced
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- In a large pan of boiling salted water over medium-high heat, add the spaghetti and cook two minutes less than pack instructions to ensure the spaghetti is cooked al dente.
- Meanwhile, in a large bowl, add the eggs, egg yolk, Parmesan, black pepper, salt, lemon zest, parsley and basil. Stir until combined and set aside.
- Place a large frying pan over medium heat, add olive oil, anchovies and garlic. Stir and cook for 1-2 minutes, or until your kitchen smells fragrant.
- When the spaghetti is cooked, use tongs to add the spaghetti to the frying pan. Don’t worry if some water goes in the pan, we want this to happen! Toss the spaghetti in the garlic until nicely coated and turn off the heat.
- Take your reserved egg mix and add 2 tbsp of the pasta water, stir to combine. (This helps to temper the egg mix and stops it from scrambling.)
- To into the pan and toss through until glossy, if you feel you need more liquid, simply add a few tablespoons of pasta water. Remove from the heat and add the smoked salmon, stir until combined and serve immediately.
Don’t be afraid to add a little more pasta water than you think, this will create a creamy, glossy sauce that the classic carbonara is known for. If you think you’ve added too much water, just keep on stirring and add a little more grated parmesan.
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