Delicious and warming, great as a pick me up weekend lunch.
- 200g Sliced Smoked Salmon
- 350g Spaghetti
- 50g Butter
- 2 whole Cloves of Garlic, peeled and bruised
- 4tbsp dry White Wine
- 3 Large Eggs
- 75g grated Parmesan Cheese
- 3tbsp chopped parsley
- salt and pepper to taste
- Cut smoked salmon into strips and set aside.
- Cook spaghetti according to the packet instructions (about 8-10 minutes) in plenty of boiling salted water until al dente.
- While the spaghetti is cooking, melt the butter in a medium saucepan and add the cloves garlic.
- Cook 2 garlic cloves until golden, then lift out and throw away.
- Add the 4 tbsp dry white wine and boil until it has almost disappeared.
- Cool slightly, then beat in 3 large eggs.
- Mix in 75g Parmesan, 3 tbsp parsley and salt and pepper to taste
- Drain the spaghetti well and return to the hot pan. Quickly pour in the egg mixture and toss well.
- Removed from the heat and the hot pan and pasta should start to cook the eggs, if not, stir over a very gentle heat for a second or two to cook a little more. The Carbonara will be ready when the pasta is coated with a creamy, scambled egg consistency.
Divide between four warm bowls and pile the smoked salmon on top. One or two shavings of Parmesan finish it of beautifully. Serve immediately.
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