Carbonara di Salmone Affumicato (Smoked Salmon Carbonara)
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Italian
Carbonara di Salmone Affumicato (Smoked Salmon Carbonara)
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A recipe for Carbonara di Salmone Affumicato (Smoked Salmon Carbonara)! This quick and easy pasta is tossed with smoked salmon trimmings in an egg white wine sauce.
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Ingredients
- 11 3/4 ounces (320 grams) spaghetti or linguine
- Sea salt and freshly ground black pepper
- 2 egg yolks
- 1 tablespoon milk
- 1 1/2 tablespoons (3/4 ounce, 20 grams) butter
- 3 tablespoons extra-virgin olive oil
- 2 bay leaves
- 7 ounces (200 grams) smoked salmon trimmings
- 3 tablespoons white wine
- A little grated Pecorino to serve (optional)
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Instructions
- Bring a large saucepan of salted water to a boil and cook the pasta until al dente (check the instructions on your package for cooking time).
- While the pasta is cooking, lightly beat the egg yolks in a bowl with the milk and some salt and pepper, and set aside.
- In a large frying pan, heat the butter and olive oil over medium heat. Add the bay leaves and sweat for 1 minute. Add the smoked salmon trimmings and fry, stirring, for a couple of minutes to heat through. Add the white wine and allow the alcohol to cook off for a minute or so. Season with black pepper.
- Drain the pasta, add it to the frying pan with the smoked salmon, and mix well. Remove from the heat, pour in the egg mixture, and mix well to combine. Serve with a little grated Pecorino, if desired.
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