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Carbonara-style smoked salmon pasta
2023-01-23
https://www.metro.ca/userfiles/image/recipes/carbonara-style-smoked-salmon-pasta-12052.jpg
PT10M
PT10M
PT20M
In a large non-stick skillet, heat olive oil over medium-high heat and sauté shallots and peas for 2 minutes. Set aside.In a large pot of boiling salted water, cook spaghettis according to package’s instructions. Remove 1 cup (250 mL) of the pasta water.While the spaghettis are cooking, in a bowl, beat egg yolks, nutritional yeast, and ¼ cup (60 mL) of pasta water. Season with pepper.Drain the pasta and immediately place it in the pan with the shallots and peas.Add the beaten egg mixture and stir vigorously with tongs continuously to prevent the eggs from curdling. Add a little pasta water to make a smooth sauce.Add smoked salmon, lemon juice, salt, and tarragon. Mix well. Garnish with lemon zest.Tip: Prepare all the ingredients and keep them on hand. This is a quick recipe, but you must be quick to make it too! So have everything ready. If the pasta clot, add a little extra pasta water to make it creamier.Source : K pour Katrine
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2 tablespoons (30 mL) d'olive oil
2 french shallots, finely chopped
1 1/2 cups (375 mL) frozen peas
340 g of gluten-free spaghetti
4 egg yolks at room temperature
3 tablespoons (45 mL) nutritrional yeast
Freshly ground pepper, to taste
1 package (150g) smoked salmon, minced
3 tablespoons (45 mL) lemon juice
1 teaspoon (5 mL) salt
1/4 cup (60 mL) coarsely chopped fresh tarragon
Zest of 1 well-washed lemon, for garnish
Carbonara-style smoked salmon pasta
4
Main course
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
2 tablespoons
(30 mL)d'olive oil
-
2 french shallots, finely chopped
-
1 1/2 cups
(375 mL)frozen peas
-
340 g
of gluten-free spaghetti
-
4 egg yolks at room temperature
-
3 tablespoons
(45 mL)nutritrional yeast
-
Freshly ground pepper, to taste
-
1 package (150g) smoked salmon, minced
-
3 tablespoons
(45 mL)lemon juice
-
1 teaspoon
(5 mL)salt
-
1/4 cup
(60 mL)coarsely chopped fresh tarragon
-
Zest of 1 well-washed lemon, for garnish
Preparation
In a large non-stick skillet, heat olive oil over medium-high heat and sauté shallots and peas for 2 minutes. Set aside.
In a large pot of boiling salted water, cook spaghettis according to package’s instructions. Remove 1 cup (250 mL) of the pasta water.
While the spaghettis are cooking, in a bowl, beat egg yolks, nutritional yeast, and ¼ cup (60 mL) of pasta water. Season with pepper.
Drain the pasta and immediately place it in the pan with the shallots and peas.
Add the beaten egg mixture and stir vigorously with tongs continuously to prevent the eggs from curdling. Add a little pasta water to make a smooth sauce.
Add smoked salmon, lemon juice, salt, and tarragon. Mix well. Garnish with lemon zest.
Tip: Prepare all the ingredients and keep them on hand. This is a quick recipe, but you must be quick to make it too! So have everything ready. If the pasta clot, add a little extra pasta water to make it creamier.
Source : K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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