Friday, 31 July 2015
Easy Peasy Salmon Carbonara
This might be a little healthier than Carbonara with bacon.
8 oz spaghetti
1 tbsp butter
4 oz heavy whipping cream
3 tbsp Parmesan
6 oz salmon fillet
package frozen Peas
Cook the spaghetti, the salmon and the peas. Meanwhile, melt the butter in a pan Remove from the heat.
Lightly beat the cream, eggs and half the Parmesan in a bowl. Stir in the cooked salmon flaked well.
Drain the pasta well and return to the pan with the melted butter. Add the salmon mixture and peas, then toss well so the heat from the pasta lightly thickens the sauce. Serve with the remaining Parmesan and plenty of black pepper.
Afterthought: It might be a good idea to heat the mixture enough to be sure to cook the raw eggs onto the spaghetti and thereby avoid the possibility of Salmonella poisoning.