This recipe for Salmon Spaghetti “Carbonara” belongs to your ‘sexy food’ folder and it goes without saying you should have some nice company along with a glass (or three) of chilled Champagne to go with it. The idea here is to replace the requisite guanciale, cured pork jowl, with smoked salmon. I had a piece of olive-oil poached salmon belly and some roe left from a dinner party which i also used. The salmon roe, while optional, add pleasing bursts of briny flavor. I like to think of it as an umami version of pop rocks. You could also lie to your guest by telling them you made those using your molecular gastronomy kit. Whatever rocks your boat.

I’ve kept it fairly simple this time. In the original, guanciale (or pancetta) is rendered and crisped, the fat and crispy bits added to beaten eggs. Abundant black pepper and grated Parmesan go into the mix. At the last minute, the heat and starch of the cooked pasta, straight from the colander, thicken and partially cook the beaten-egg mixture. The result is an an unctuous sauce that clings to every strand of spaghetti, linguine, or fettuccine. This version omits the guanciale and also the parmesan but includes a little sour cream to give the sauce extra body. Add some roughly chopped dill and some grated lemon zest to the mix and get ready for something extremely delicious.

Now i’ve done my part, you do yours. Just don’t forget to blow-out the candles after you’re done.

• Salmon Spaghetti “Carbonara”

• • Serves 2
• 

• • For the salmon spaghetti ‘carbonara’:

  • 4 ounces smoked salmon
  • 4 ounces olive-oil poached salmon
  • 2 tablespoon butter
  • 2 shallots, finely chopped
  • 1 extra large egg
  • 2 tablespoons sour cream
  • dill, to taste
  • salt & white pepper
  • grated lemon zest, optional
  • salmon roe
  • 3/4 lbs spaghetti

  • For the salmon spaghetti ‘carbonara’:

  • Bring a large pot of salted water to a boil and cook the spaghetti to ‘al dente’.
  • Meanwhile, in a large sautee pan melt the butter and add the shallots. Cook slowly until they become translucent. Keep on very low heat.
  • Cut the smoked salmon into strip and shred the salmon belly if using. Add them to the pan. Beat the egg in a small bowl and season with salt and white pepper. Keep aside.
  • Drain the pasta and toss in the pan while still hot. Add the beaten egg, the sour cream and the dill to the pan and mix until the egg gets cooked by the heat and clings to the pasta.
  • Divide the pasta and salmon between 2 bowls. Top with salmon roe, dill and lemon zest and serve immediately.

Tags: Pasta, Seafood