Smoked Salmon Carbonara


Smoked Salmon Carbonara

400g spaghetti
1 tbsp salt 
80g Butter
250g smoked salmon chopped 
3 tbsp capers drained 
1 handful Chives 
1 Lemon zest
4 Egg yolk 1 per person 
Black pepper 

Here’s how:
Cook the pasta in plenty of salted boiling water for 9 minutes. 
Meanwhile heat a large shallow non stick pan with the butter and melt gently. 
Add the smoked salmon, lemon zest and capers. 
Lift out 1-2 ladles of pastas cooking water and add to the pan with the salmon and butter. 
By adding the cooking water to the butter it will help create a creamy sauce without adding cream. 
Using a pair of tongs lift out the pasta and transfer to the butter sauce. 
Finish the dish with the chopped chives and a fresh egg yolk topped with freshly milled black pepper. 

Equipment used:

MasterClass Shallow 4 Litre Casserole Dish with Lid - Metallic Blue

MasterClass Deluxe Stainless Steel 30cm Food Tongs

KitchenCraft Leafy Green Print Ceramic Bowls

MasterClass Etched Stainless Steel Zester

Colourworks Brights Green Silicone-Headed Kitchen Spoon with Long Handle

Colourworks Brights Red Silicone-Headed Soup Ladle