Printable Version
Salmon carbonarish pasta
Ingredients
- 3 British Lion eggs
- 100ml/4floz single cream
- 30ml/2 tbsp dry white wine (optional)
- 225g/8oz fresh spaghetti
- 75g/3oz fresh asparagus tips, halved
- 75g/3oz smoked salmon, cut into strips
- salt and freshly ground black pepper
- 25g/1oz freshly grated Parmesan (optional)
Preparation time: 5 mins.
Cooking time: 6 mins.
Serves: 2.
This is a quick and easy recipe which makes a filling dinner.
Method
- In a bowl, whisk together one egg, the cream and white wine with plenty of ground black pepper. Fill a frying pan with water and bring to the boil. Reduce the heat to a gentle simmer, gently crack in two eggs and poach for 3mins according to your taste. Remove from the heat.
- Whilst the eggs cook, cook the spaghetti and asparagus in a large pan of boiling salted water for 3-4mins (according to packet instructions) until tender. Drain in a colander then return to the pan.
- Add the egg mixture to the pasta with the salmon and half the cheese. Mix well. divide between two plates. Use a slotted spoon to lift the eggs from the water and place on top of the pasta. Serve with a sprinkle with of Parmesan and season with black pepper