All Photos © Christine Elise McCarthy 2013
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First of all – I did a comprehensive interview a few months ago that was recently posted. I talk about just about everything important over the course of my entire life. If the minutiae of my existence intrigue you – HERE is the i-tunes link. I talk about the old 90210 & being on set with Chucky & this blog & film festivals & what scandalous whores TV characters are these days. Plus more! And more. And more. That said –
This might be my favorite friggin’ pasta dish I have ever made! Insanely easy & outrageously delicious. Looking back over my past recipes I couldn’t help but notice that I seem to rave about most anything I put salmon in. Like these:
But this smoked salmon carbonara is just something you must try if you like smoked salmon. If you do not, make this with the traditional bacon (or the more authentic guanciale). But try this. Contrary to many folks’ idea of carbonara – true carbonara has no heavy cream. It is simply whatever meat you use, eggs & Parmesan. And pasta. I made homemade spaghetti and that takes this dish to another level entirely but that is completely unnecessary.
This attachment for my Kitchenaid stand mixer is so awesome – I might marry it. I make the pasta dough in my bread machine & then this thing turns that into spaghetti. It is virtually effortless. If you have a stand mixer – this attachment is worth its cost – assuming you eat lots of pasta. And it makes several kinds of pasta – including tube pastas. Think about it! HERE is my original recipe for making homemade pasta. And below is an image of the spaghetti I made.
So – this carbonara requires these items:
I am going to let you decide whether or not to use homemade (or store-bought fresh pasta) or dry pasta but spaghetti is the traditional noodle used. Check out how easy this is. I am going to list the ingredients in a “per serving” way & you can just figure out how much of each you need to feed your headcount.
Smoked Salmon Spaghetti Carbonara
Spaghetti (1/4 lb dry per serving)
Eggs (one per serving)
Parmesan cheese – grated fine (1/4 cup per serving)
Pepper – to taste
Smoked salmon – roughly chopped – this is to taste, too. You don’t need that much. Think of it like bacon & allot an amount similar – per serving
Garlic – cut very thin (I used 2 cloves per serving)
Olive oil – a glug per serving
Parsley (Important! Parsley is more than a garnish & really improves this dish.) – chopped – to taste
Extra cheese & pepper as garnish
Cook the pasta.
While that is going on, saute the garlic & salmon in the olive oil over medium heat. You do not want to brown the garlic & you are really only trying to heat the salmon through.
Whisk the egg & cheese & some pepper in a bowl & set aside.
When the pasta is done – reserve about a cup of the hot pasta water & drain the rest. Add the pasta to the pan with the garlic & salmon. Toss & combine well.
Transfer to a large bowl & then add the cheese & egg mixture. The heat from the pasta will cook the eggs. TRUST ME. Add a bit of the hot pasta water (not all of it – GO SLOW) and mix it in. Once you have a nice creamy texture (and you might not use much pasta water at all), serve it up on plates & be sure to top with lots of freshly chopped parsley. Add more cheese & pepper if you like. Shove it in your pie hole & wash it down with copious quantities of wine. Fuck that whole “white wine goes with fish” thing, too. If you want white – go for it but this dish holds its own against a big red, too. Eat your carbonara! Drink your Cabernet! Think, “I am one badass son-of-a-bitch!” Because you are! AAAAAAARRRGGGGH!
I said badass – not pirate. It’s a thin line.