Let's talk about an interesting variation of the Italian CARBONARA: we will prepare it with with smoked salmon fillets.
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti
- 300g (10 oz) Smoked Salmon fillet (Diced or cut into strips)
- 4 egg yolk + 2 whole eggs
- 60g (4 Tablespoons) of Parmigiano cheese, freshly grated
- 2-3 pinches of pepper
- 30g (2 Tablespoon) Salt for boiling water + 1 pinch for eggs
Method:
- Boil spaghetti in salted water, according to the instruction of the packet. The right way to cook them is firm to the bite ( “al dente", in Italian).
- Put in a bowl 4 egg yolks and 2 whole eggs, 1 pinch of sault, the salmon and the freshly grated Parmigiano cheese. Shake all together with a fork.
- Once spaghetti are ready, drain and toss them into the bowl, saving a glass of cooking water.
- Mix quickly everything using 2 forks
Serve on your plates, adding some Parmigiano and a pinch of pepper on the top.