Thursday, June 21, 2018

Smoked Salmon Spaghetti Carbonara


It's the first day of summer (or evening I should say, since it's nearly midnight already).  Today has been a day filled with intermittent rain and sunshine.  As I sit here and type, heavy, fast rain pounds down on my room while I sit in my office with the window open.  It's absolute bliss. 

Something else that felt like bliss today was this recipe.  A few weeks back, a client/friend dropped by with a case of Hutterite chicken wings (more on that soon), and a ziplock baggie filled to the brim with freshly smoked salmon.   As soon as I saw it, I knew I wanted to make spaghetti carbonara.  Traditionally made with pancetta or even fatty bacon, I thought smoked salmon would be a fun twist... I was right.  Marc rates this one a solid 9/10, the current highest score in the running for homemade recipes. 

Ingredients

- 200g spaghetti noodles
- salt, to taste
- 1 clove garlic
- 1.5 tbsp real butter
- 1/5 tbsp olive oil
- 2 filets smoked salmon
- 2 large eggs
- 1/4 cup finely grated parmesan cheese + 2 tbsp for garnish
- Freshly cracked black pepper, to taste

Directions 

Boil spaghetti noodles in lightly salted water for 8 min for al dente, 1-2 minutes more if you like softer noodles.

Meanwhile, lightly crush garlic, keeping the clove intact.  Melt butter in a large, saucepan over medium heat, and ad garlic.  Make sure the pan is cold when you start, so the flavours of the garlic gently meld into the butter.  

Crumble smoked salmon and add all but 2 tbsp to frying pan.  Fry gently for about 5 minutes, or until salmon is warmed throughout and lightly crispy.  

Crack eggs into a bowl, and mix in finely grated parmesan cheese.  

Once spaghetti has finished cooking, add it to to the frying pan along with a bit of pasta water.  If you hear the pan sizzling, add a bit more water.   Once the pan has stopped sizzling, slowly drizzle egg mixture into the pasta, being sure to stir the pasta quickly.  The goal is to lightly cook the eggs vs scrambling them.  Your sauce should be light and creamy, with no visible bits of egg or parmesan. 
Garnish with crumbled smoked salmon, parmesan cheese, and freshly cracked black pepper. 

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