Pasta Carbonara with Smoked Salmon

This recipe comes from the book Veggies & Fish. Quick and delicious.
  • 2 Recipe - persons
  • Recipe - time: 25 minutes
  • Recipe - difficulty

Recipe - ingredients

  • Salt and pepper, to taste
  • 8 ounces (225 g) spaghetti
  • Light olive oil, for frying
  • 1 cup (100 g) coarsely chopped cremini mushrooms
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon dried pulse
  • 10 cups (300 g) baby spinach
  • 2 eggs
  • 1/3 cup (30 g) grated Parmesan
  • 2 tablespoons light cream
  • 3 to 4 ounces (100 g) cold-smoked wild sockeye salmon, coarsely chopped
  • 4 chives, finely chopped

Recipe - how do you make it

In this recipe spinach and dulse is used. Dulse is a red seaweed that has a salty flavour similar to bacon after cooking. It’s delicious with this rich sauce made with cream, egg, Parmesan, and the cooking liquid from the vegetables.

Recipe - steps

  • 1 Bring a medium saucepan of salted water to a boil. Cook the spaghetti according to the package directions, until al dente.
  • 2 Meanwhile, heat the oil in a large frying pan over medium-high heat. Sauté the mushrooms until golden brown, 3 to 4 minutes. Add the shallot and garlic and fry until softened, 1 to 2 minutes. Add the pulse and cook until lightly softened, 1 minute. Stir in the spinach until wilted, 2 to 3 minutes. Lower the heat.
  • 3 Drain the spaghetti, reserving about 1 cup (240 ml) of the pasta cooking water. Add the spaghetti to the mushroom-spinach mixture. Remove the pan from the heat.
  • 4 Beat the eggs, Parmesan, and cream together in a bowl. Stir in 1 tablespoon of the pasta water (make sure the liquid has cooled slightly so the egg doesn't scramble).
  • 5 Stir the egg-cheese mixture into the spaghetti; mix well so all the strands are properly coated. Add a bit more of the pasta water if the sauce is too thick. Finally, fold in the salmon and chives. Season with pepper.

Sockeye Smoked Salmon

Sockeye flame-roasted wild salmon

Hot smoked Atlantic salmon