Smoked Salmon Carbonara

Step by step

Method

1. 1

   Cut smoked salmon into strips and set aside.

2. 2

   Cook spaghetti according to the packet instructions (about 8-10 minutes) in plenty of boiling salted water until al dente.

3. 3

   While the spaghetti is cooking, melt the butter in a medium saucepan and add the cloves garlic.

4. 4

   Cook 2 garlic cloves until golden, then lift out and throw away.

5. 5

   Add the 4 tbsp dry white wine and boil until it has almost disappeared.

6. 6

   Cool slightly, then beat in 3 large eggs.

7. 7

   Mix in 75g Parmesan, 3 tbsp parsley and salt and pepper to taste

8. 8

   Drain the spaghetti well and return to the hot pan. Quickly pour in the egg mixture and toss well.

9. 9

   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, scrambled egg consistency.

10. 10

    Divide between four warm bowls and pile the smoked salmon on top. One or two shavings of Parmesan finish it of beautifully. Serve immediately.