This is not an authentic dish, but my own invention. It is a fish version of the well-known spaghetti alla carbonara that uses smoked salmon and red onion instead of pancetta or guanciale. Just like real carbonara, the ‘sauce’ is raw egg that is only cooked slightly by the heat from the pasta. It only takes as long as it takes to cook the spaghetti. This dish is quick, easy, tasty, and healthy thanks to the omega-3 fatty acids in the salmon.
200 grams (7 oz) spaghetti
250 grams (9 oz) smoked salmon
1 red onion, chopped
2 Tbsp olive oil
1 glass (100 ml) dry white wine
1 egg plus 1 egg yolk
1 Tbsp chopped flatleaf parsley
salt and freshly ground black pepper
Bring a large pot of water to a boil. Add salt and spaghetti and cook al dente according to package instructions.
Taste and adjust the seasoning with salt. Since smoked salmon is already quite salty, usually no salt is required at all.