Smoked Salmon Carbonara

with Green Salad

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family-friendly
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Instructions

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1 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

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2 Make dressing

Meanwhile, whisk the olive oil, mustard, honey and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing. 

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3 Prep

Wash and roughly chop the cucumber and lettuce. Chop the smoked salmon into small pieces. Whisk the eggs, cream and Grana padano until smooth. Season very generously with black pepper and salt.  

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4 Toss salad

In a large bowl, toss the cucumber and lettuce in the dressing. 

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5 Toss spaghetti

Return the drained spaghetti to the pot. Remove the pot from the heat. Add a splash of pasta cooking water, the smoked salmon and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti

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6 Serve

Serve the salmon carbonara alongside the salad while hot.

Tips for fussy eaters

Swap the smoked salmon for turkey bacon!

Pro tip

Speed is of the essence when making carbonarra. Adding the eggs to the pasta while it's hot, ensures the eggs cook, creating a super silky sauce.

Purists, don't look now! We've swapped cured pork for smoked salmon and added a dash of cream for extra creaminess in this take on the classic!

Cooking Time: 20 min

Cals 977 · Prot 46 · Carbs 100 · Fat 41

Ingredients

Number of people

Spaghetti

Smoked Salmon Slices 100 Grams
Spaghetti 250 Grams
Salt 1 Tsp
Grana padano 60 Grams
Eggs 2 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp

Salad

Olive oil 1 Tbsp
Wholegrain mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cucumber 1 Piece
Baby gem lettuce 1 Piece

Purists, don't look now! We've swapped cured pork for smoked salmon and added a dash of cream for extra creaminess in this take on the classic!

Cooking Time: 20 min

Cals 977 · Prot 46 · Carbs 100 · Fat 41

Instructions

photo

1 Boil spaghetti

Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water

photo

2 Make dressing

Meanwhile, whisk the olive oil, mustard, honey and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing. 

photo

3 Prep

Wash and roughly chop the cucumber and lettuce. Chop the smoked salmon into small pieces. Whisk the eggs, cream and Grana padano until smooth. Season very generously with black pepper and salt.  

photo

4 Toss salad

In a large bowl, toss the cucumber and lettuce in the dressing. 

photo

5 Toss spaghetti

Return the drained spaghetti to the pot. Remove the pot from the heat. Add a splash of pasta cooking water, the smoked salmon and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti

photo

6 Serve

Serve the salmon carbonara alongside the salad while hot.

Tips for fussy eaters

Swap the smoked salmon for turkey bacon!

Pro tip

Speed is of the essence when making carbonarra. Adding the eggs to the pasta while it's hot, ensures the eggs cook, creating a super silky sauce.

Ingredients

Number of people

Spaghetti

Smoked Salmon Slices 100 Grams
Spaghetti 250 Grams
Salt 1 Tsp
Grana padano 60 Grams
Eggs 2 Pieces
Cooking cream 200 ML
Black pepper 0.5 Tsp

Salad

Olive oil 1 Tbsp
Wholegrain mustard 15 Grams
Honey 20 Grams
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cucumber 1 Piece
Baby gem lettuce 1 Piece
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