Hot Smoked Salmon Carbonara

We love carbonara at the Harry house.  It is a meal that is rich and decadent - but can be a cheap and cheerful flat meal made with cream, eggs, a small amount of bacon and parmesan - follow the link to my smoked chicken and bacon version (you can easily omit the chicken or bacon) Smoked Chicken and Bacon Carbonara.  This is not the budget friendly version.  This is a truly decadent version made with Stewart Island smoked salmon that I purchased at the Cromwell Farmer's market.  Stewart Island smoked salmon is hot smoked.  It has an intense and woody smoked flavour - absolutely amazing on a platter, eaten simply on crackers or rustic bread - but also amazing in this recipe that feeds 4-6 people.  The addition of some capers right at the end would really complement the rich smokiness - unfortunately I didn't have any this evening - it was still great without them.

Ingredients
500ml cream
200g hot smoked salmon - chunked
3 eggs
3 spring onions - chopped
1/2-1/3 cup coarsely grated parmesan (plus some shaved parmesan to serve)
salt and pepper to season
1 pack fettucine or spaghetti - cooked according to packet instructions

Simple ingredients for a delicious meal

Method
Place plenty of water in a large pot with salt and put on a high heat to bring to a rapid boil.

Prepare all other ingredients
Grate cheese
Chop spring onions
Flake or cut salmon into chunks
Place the eggs into a bowl and beat to break up - combine with the cream

Once all the water is boiling and everything else is ready to go - put the dried pasta into the boiling water (if you are using fresh pasta - wait until the stage when you add the salmon and cheese before adding the pasta to the water)

Add the spring onions to the pan and stir to coat in olive oil - cook for about a minute

Remove from the heat and pour in the egg and cream mixture

Season well with salt and plenty of freshly ground pepper

Return to the heat and stir constantly with a wooden spoon or spatula.  Keep in contact with the bottom of the pan to ensure the egg and cream mixture thickens - but does not become scrambled eggs.

Remember to keep an eye on the pasta pot - stirring to ensure the pasta is all separated as it cooks.

Once the mixture is thick and creamy add the salmon and cheese and stir over the heat to evenly distribute the salmon and until the cheese has melted.

Remove from the heat.

Drain the pasta - reserving about half a cup of liquid.  Return to the pan with the reserved liquid and a good slug of olive oil.  Mix the pasta through the sauce with tongs.  Add capers at this point if you are using them.

Serve in bowls with some shaved parmesan to finish the dish - yummo!