Is there anyone out there who does not love a good home made carbonara?? Me… I LOVE IT! A delicious light pasta sauce with flaked salmon fillets and the delicious aroma of freshly grated lemon zest… This recipe will serve 4 – 6 hungry people and can easily be prepared and cooked in less than 30 minutes.
Finely grated Zest of 1 Lemon
100 mls of Pure Cream
2 Free Range Eggs
375 grams of fresh egg fettuccine
50 grams of freshly grated peccorino ( a little extra to serve, you can substitute with parmesan)
500 grams of fresh Salmon Fillets
2 tablespoons of freshly chopped chives ( a little extra to garnish)
2 tablespoons of freshly chopped parsley
Capers for serving ( as many as you like.. these are optional)
Cracked sea salt and pepper
What to do:
Zest the lemon and set aside, cut the lemon in to wedges for serving. Season the salmon on both sides with the cracked sea salt and pepper and drizzle with the juice of one of the lemon wedges. Heat a frypan to medium heat. Bring a saucepan of water to the boil and add the pasta. (Cook for 6 – 8 minutes) As the pasta starts to boil, drizzle olive oil into the fry pan. Cook the salmon skin side down for 3 mins. Turn and cook for another 3 minutes. While the salmon and pasta is cooking whisk the cream, eggs, cheese, lemon zest and herbs. Drain the pasta and quickly stir in the egg and cream mixture. Remove the skin from the salmon and gently create flakes. Gently stir the flakes of salmon in to the pasta. Serve with a wedge of lemon and sprinkle with the reserved chopped herbs, parmesan and capers to garnish.