Salmon Carbonara Food

SMOKED SALMON CARBONARA

Steps:

• Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.
• Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.
• Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.

SALMON SPAGHETTI CARBONARA

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil and cook pasta as directed on package.
• Meanwhile, cook bacon in a large skillet until crisp.
• Drain bacon on paper towels and crumble; set aside. Discard bacon fat.
• In a small bowl, beat together egg yolks with cream, season with the salt and pepper. Set aside.
• In a large skillet, heat olive oil over low heat and add salmon, peas, and cooked bacon; gently heat. Shake pan from time to time.
• When pasta is done, drain well and add immediately to skillet with salmon; do not stir.
• Immediately pour egg mixture over hot pasta. Turn heat under skillet to medium.
• Using tongs , gently lift and turn pasta, egg mixture, salmon, peas, and bacon together until creamy sauce forms on pasta. The egg will cook on contact with hot pasta.
• Sprinkle food with cheese and toss gently. Serve immediately.

SALMON CARBONARA

Steps:

• Cook pasta according to package directions; drain and keep warm.
• In large saucepan cook bacon pieces until crisp; drain; set bacon aside, reserving about 2 tbsp fat.
• Add onion, garlic, basil, oregano, and peppers to bacon fat; cook 5 minutes.
• Add tomatoes and vinegar; cook over medium-high heat 10 minutes or until slightly thickened.
• Stir in salmon and cream; heat through.
• Serve over hot cooked pasta.
• Garnish with cheese.

THE BEST CARBONARA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
• Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
• Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
• Divide the pasta among plates and sprinkle with more grated Parmesan.

CARBONARA-ISH

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and occasionally give it a stir so it doesn't stick together. Cook the pasta for 2 minutes less than the package directions.
• While the pasta is cooking, heat 1 tablespoon olive oil in a 12-inch skillet over medium high-heat. Add the cured meat and cook until it begins to crisp, 2 to 3 minutes. When the meat is almost completely crispy, carefully add 1/2 cup of the pasta water and, using a wooden spoon, scrape all of the tasty bits off the bottom of the pan. Turn off the heat. (If you would like to add a mix-in like peas or asparagus, add it here.)
• Whisk together the eggs in a small bowl until they are smooth. Add the Parmesan, parsley, the remaining 4 tablespoons olive oil, lots of pepper and a pinch of salt. Add the egg mixture to the meat, stirring vigorously to incorporate without scrambling the eggs.
• Remove the pasta from the water and toss it with the sauce, making sure to coat the noodles well. Add more Parmesan if desired, stirring the pasta vigorously. If the pasta begins to seize up, add another splash of pasta water to loosen it.
• Divide the pasta into 4 bowls, topping each one with additional Parmesan and cracked black pepper. Serve immediately.