This recipe is one of my favourite things to eat and was the last meal I cooked before I came out to Asia. It is an easy to follow recipe that can be adapted and evolved to suit your cravings! I feel slightly shameful in calling this carbonara as traditionally the dish only acquires taste for egg and a sprinkle of cheese. However, by adding creme fraiché in this recipe creates a rich and creamy sauce that holds onto the strings of pasta. It is so delicious and worth every bite!
- 250 grams of Smoked Salmon (one small pack roughly, no necessity in weight)
- 1 bunch of tender stem or sprouting Broccoli
- The zest and juice of a Lemon
- Grated Parmigiano Reggiano or Grana Padana
- 200 grams of Creme Fraiché
- 300 grams of long pasta, linguine is my favourite
- 1 shallot, or 1 leek to substitute
- 2 cloves of Garlic
- 1 large egg
- A handful of fresh parsley
1. Place a pan of water on boil and cook the pasta via package instructions. Meanwhile crush and finely chop the garlic and shallot, place into a wok or large frying pan with a drop of sunflower oil. While cooking these off until soft on a medium heat, cut the broccoli florets length ways.
2. I sometimes use other types of greens in this dish but tend to avoid courgette as the texture can become quite slimy with the sauce. But if you like this type, try adding spinach to the dish for extra goodness! Add the broccoli florets to the pan to cook until soft. Add a little water from the pasta pot to generate steam.
3. While keeping an eye on the pan and pasta: whisk the creme fraiché, egg, the zest and juice of a lemon into a bowl. Grate a large handful of Parmigiano Reggiano to the bowl, mix together and season. The consistency of the sauce should be thick and gloopy! (I didn’t sell that very well, did I?)
4. Roughly chop the smoked salmon into chunks and pick some fresh parsley for a fragrant garnish!
5. Loosely drain the pasta allowing excess gluten water to remain in the pot/colander. Either add the pasta to the pan or pour back into the pot if the size of the pan is restricted. Turn the heat off, mix the pasta with the greens, shallot and garlic to generate more flavour. Add the salmon and stir briefly to heat through, the salmon will loose its transparency.
6. Add the sauce and quickly stir until the pasta and vegetables are coated. Usually carbonara is a quick process as raw eggs are the key ingredient, however this recipe is not difficult to combine as the egg is unlikely to scramble once mixed with the creme fraiché.
7. Serve onto warm plates and sprinkle the pasta with fresh chopped parsley. Place the Parmigiano Reggiano onto the table incase you desire more strength in the flavour!
A glass of French Fitou fitted this dish quite nicely I must say! Please add a comment if you alternate this recipe, I am interested to hear what how this can be adapted!