Carbonara sauce is both light and deeply satisfying, it can transform completely depending on ingredients. Typically, the Roman sauce uses pancetta or salted pork jowl- but the American tradition is to use bacon. My carbonara sauce uses no pork- I just couldn’t bring myself to muddy this Salmon carbonara with bacon! This recipe for carbonara adds a sweetness from peas and a touch of heat from ghost pepper salt that compliments wild Alaskan salmon. It’s a springtime inspired dish that can be eaten year round.

I happened to find making my own pasta second nature at this point. There are table top pasta makers , I use the pasta maker attachment for my Kitchen Aid. But, if you don’t have time (I mean, with the stay-at-home order you have less excuses to NOT try and make pasta from scratch) cook boxed spaghetti el dente!

Of course the key to a great meal, including salmon carbonara, is quality ingredients. Our CSA members were able to add wild caught Alaskan salmon filets and smoked salmon- you could easily use either for this recipe. Smoked salmon crumbled in the carbonara sauce would give a similar profile to a smoked bacon in the sauce, and a filet with crispy salmon skin (pictured above) is also delicious. Carbonara sauce uses eggs as a base for the sauce, using our organic farm eggs with their rich yolks make for a richer carbonara.

I hope you enjoy this recipe for Salmon Carbonara!

Ingredients

2 garlic cloves, crushed

1 Tbs olive oil or unsalted butter

3 eggs

1/4 cup whole milk (we use goat milk) room temperature

1/3 cup white wine

2 Tbs chopped parsley

2 pinches of ghost pepper salt (or plain salt and a generous helping of hot pepper flakes)*

black pepper, freshly ground

freshly grated romano cheese

1 cup peas- cooked (but not mushy) and drained.

Salmon filets, or smoked salmon

Approximately 1 pound spaghetti

Method

While the pasta is cooking, lightly sauté crushed garlic with a little oil. Be sure not to burn the garlic. Add wine to the garlic, allow the alcohol to burn off then turn off the heat. Then place eggs and milk together in bowl and beat lightly with a fork. Add the pepper, ghost pepper salt*, cheese, and parsley. Mix thoroughly.

Drain pasta and then put back into the pan, off the heat. Pour in the garlic/wine/oil mixture onto hot pasta, then add the egg mixture. Then add the cooked peas. Toss to combine.** The heat from the pasta and pasta pot should cook the egg rendering a creamy but light sauce.

Carbonara should be served immediately. Top with a salmon filet and dive in!

• *If using smoked salmon omit the salt and only use pepper flakes.

• **If using smoked salmon add it crumbled at this step.