Is there a dish you never tire of?
For me it has to be spaghetti carbonara, I simply love it. The delicious richness of the dish and the salty pancetta makes me very happy – okay it’s not the most adventurous dish, but it is without a doubt the best comfort food going. There is something so wonderful about sitting down with a big bowl of pasta and digging in. I recently made my carbonara recipe for my brother and he loved it too. Even Richard, who is not fussed with pasta dishes, admitted that it really is a tasty dish.
I’ve made the recipe so many times over the years that I really have perfected it – but sometimes I like to mix things up a little. I had some smoked salmon in the fridge that needed using, so I decided to try it in a carbonara recipe. It was wonderful -totally different from a traditional one of course, but very nearly equally as good.
I didn’t use it, but I think next time I’ll try adding a little lemon zest, I think it will really bring it to another level and give a good lift of freshness to the dish.
Ordinarily I’d scoff at anyone using cream in a carbonara recipe, but given that this isn’t your typical authentic recipe I’m not going to feel shameful about it.
- 100g smoked salmon, torn into bite sized pieces
- 175g fusilli pasta (or pasta of your choice)
- 2 eggs
- 100ml double cream
- 50g parmesan cheese, grated
- 2 tbsp freshly chopped chives
- 1 tbsp of lemon zest (if using)
- Pinch of salt
- A good twist a fresh ground black pepper
- Boil the pasta in a large pan of salted water until cooked al dente (firm to the bite).
- Meanwhile, pour the cream into a large bowl, break in the eggs and whisk well. Add the parmesan, chives, smoked salmon and salt and pepper stir. At this point you can add the lemon zest if using.
- Drain the pasta and return to the saucepan (off the heat), pour over the sauce and stir, ensuring the sauce fully coats the pasta. The residual heat from the pasta will cook the sauce but ensure the egg doesn’t scramble.
- Divide between two warmed bowls and scatter with a few snipped chives to garnish – and a little grated lemon zest if using.