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Pescetarian Smoked Salmon Carbonara

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

An easy pescetarian version of the Italian classic using smoked salmon.

 250 g bucatini pasta (or other thin pasta)
 1 tbsp vegetable oil
 50 g grated parmesan
 50 g grated pecorino
 2 eggs (whole)
 2 egg yolks
 140 g hot smoked salmon (or cold smoked), cut into small pieces
 freshly ground pepper
 salt (for boiling pasta)
1

Bring a large pot of salted water to a boil. Cook pasta according to directions.

2

Meanwhile, heat oil in large frypan over medium heat. Add salmon and cook until warmed through and crispy as desired. Remove from heat.

3

Combine grated cheeses in a small bowl and set aside.

4

Combine whole eggs and egg yolks in small bowl and whisk.

5

Once pasta is cooked, drain and transfer pasta to frypan. Immediately add eggs and continue stirring until eggs start to thicken. Then add cheese and stir until combined. This is the most difficult step. If the frypan is too hot, the eggs will scramble instead of forming a sauce. If the frypan or pasta is too cold, there will not be enough heat for the eggs to cook.

6

Serve with freshly ground pepper.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 1078
% Daily Value *
Total Fat 44.4g69%

Saturated Fat 14.8g74%
Cholesterol 112.7mg38%
Sodium 1425mg60%
Potassium 350mg10%
Total Carbohydrate 112.7g38%

Dietary Fiber 5g20%
Sugars 5.4g
Protein 63.3g127%
Calcium 51%
Iron 18%
Vitamin D 168%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.