Salmon Carbonara
Super quick pescatarian version of this Italian classic!
So my husband doesn’t eat red meat, including bacon, and I can’t be bothered to make two separate dishes at mealtimes, so it means that the rest of the family generally eats no red meat. I’m fine with it, but there are some dishes that I miss from time to time.
Carbonara is one of them for sure, so I often come up with variations of it.
Sometimes they are a bit “meh” and sometimes they are a hit. This was one of the hits for sure!!!If you want to try a healthier pescatarian carbonara, this is the recipe for you!
NOTE: the eggs do NOT get cooked in this recipe, just like in the original Italian carbonara recipe. Although pasteurised eggs are generally deemed safe to eat raw, always check your local guidelines on the matter of egg safety before trying this recipe.
Salmon Carbonara
Recipe details
Ingredients
- 10.5oz (300g) smoked salmon, chopped up
- 2 Tbsp capers
- 3 Eggs
- 11.2oz (320g) pasta
Instructions
- Boil the pasta according to the packet’s instructions.
- Whilst that is cooking, whisk the eggs in a big bowl and season with salt and pepper.
- When the pasta is ready, drain it and put it back into the pan, adding the chopped smoked salmon and the capers. Mix well so the salmon gets slightly cooked from the heat of the pasta.
- Then transfer everything to the bowl with the eggs and mix.
- Serve with lots of extra pepper on top if you like it.
Comments
Share your thoughts, or ask a question!
where does the onion come in?
When does the raw eggs cooK?