Salmon Pasta Carbonara Recipe

Salmon Pasta Carbonara Recipe Instructions

• 12 oz fresh salmon
• 1 lb Fettuccini pasta
• 1 pint heavy cream
• 1 tablespoon salted butter
• 1 tablespoon chopped parsley
• 2 egg yolks (yellow part only)
• Salt and pepper to taste

1. Cook the pasta, drain and reserve. Drizzle with some oil so it won't stick.
2. Cook the salmon in a a covered nonstick pan on medium, skin side down and seasoned with salt and fresh black pepper.
3. Remove from heat, peel the skin and carefully break the salmon apart into small pieces, removing any bones.
4. Whisk 2 egg yolks.
5. In a sautee pan, melt the butter and add the heavy cream, over medium heat until simmering, then slowly add the Parmigiano cheese.
6. Take a tbsp. of the cream sauce from the pan and slowly whisk it into the egg yolks to temper them. Pour into the cream sauce and whisk rapidly to incorporate and thicken. Add the salmon and parsley and season with salt and freshly ground pepper, then reduce to low. Add the pasta and stir to coat.
7. Serve the pasta garnished with reserved salmon and fresh parsley.