Spaghetti ‘Salmonara’


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.

Ingredients


For 2 servings

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

Preparation

Bring a large pot of water to a boil. Add salt and spaghetti and cook al dente according to package instructions.


Sauté the onion in the oil over low to medium heat until golden.


Add wine and let simmer until only 1/3 of the wine is left.


Chop the salmon.


Beat the egg and the egg yolk together.


Add the salmon to the onions about 1 minute before the pasta is ready.


Stir to let the salmon get warm.


Drain the spaghetti and add to the salmon.


Toss to mix, make especially sure that the spaghetti is coated with the liquid.


Take the pan off the heat. Add the parsley and the eggs. Season with freshly ground black pepper.


Toss to mix. The heat from the pasta should cook the egg without overcooking it. The egg should thicken a bit, but not turn into scrambled eggs.

Taste and adjust the seasoning with salt. Since smoked salmon is already quite salty, usually no salt is required at all.


Serve on warm plates. Do not serve with cheese.

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6 thoughts on “Spaghetti ‘Salmonara’

  1. Salmonara – I love it. Lovely looking smoked salmon too. It is obviously very good quality. I will be posting an invented dish soon too – Scallops Peters. Wait and see what it is about.
    Best,
    Conor

    Like

  2. PS I forgot to say that he also said that carbonara originated outside ancient Rome where artisans would cook bacon and pasta over charcol pits, adding egg at the end. Hence the term carbon-ara!

    Like

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