Smoked Salmon Spaghetti Carbonara
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 240 g dried spaghetti
- • 180 g hot smoked salmon
- • 250 ml pasta water (keep back before draining the pasta)
- • 100 g frozen peas
- • 10 g parmesan (finely grated)
- • 3 eggs
- • 1 tbsp fresh chives (or dried chives)
- • 1 tsp garlic granules
- • salt and pepper
- • low calorie cooking spray
Preparation Steps
Cook the spag according to the instructions on the packet. In the last 4 minutes of cooking time, add the frozen peas into the spaghetti to cook through.
Beat the eggs in a bowl with the finely grated parmesan, chives, garlic powder, salt and pepper.
Drain the spaghetti and peas, but keep 250mls/1 cup of the pasta water back - you'll use this later. Keep the pasta and peas in the colander.
Using the pan which you cooked the spaghetti and peas in, pop back on the heat and spray with low calorie cooking spray. Flake the hot smoked salmon fillets into the pan and heat through for a few minutes.
Return the spaghetti and peas back to the saucepan with the salmon. Turn off the hob and remove the pan from the heat. Add the beaten egg mix, along with the pasta water and stir thoroughly, ensuring all the spaghetti is coated in the egg - this should take a couple of minutes.
Serve immediately and top with a little sprinkle of parmesan if required!